8 oz. chopped in 1/2-inch pieces Chorizo
2 tablespoons extra-virgin olive oil
1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
Salt and pepper
3 garlic cloves, minced
1/2 teaspoon Spanish paprika
2 tablespoons roughly chopped parsley
In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about two minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
Add garlic and paprika and stir to coat. Return chorizo to pan and cook, stirring, two minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.