Try this tempting easy tapas dish and enjoy the tastes of Spain in one mouthful. This simple recipe is a great way to combine the smokey, spicy flavours of the chorizo into the soft, wilted spinach leaves. The perfect starter for a dinner party or tapas style dish for enjoying in the summer sunshine. Serve with crusty bread or a cheese selection to make it a bigger dish that can be shared with the whole family. Each portion contains 180 calories per serving.
- Olive oil
- 1 pack Spanish smoked cooking chorizo
- 150g robust spinach leaves, just washed
Splash a little oil in a frying pan and cook the sausages according to pack instructions, for about 10 mins, until just browned all over. Take them out of the pan and leave to cool on a plate. Pour the oil into a small pot and keep it.
When ready to serve, heat a griddle pan until really hot. Cut the sausages in half lengthways and heat them through, cut side down on the griddle for a couple of mins, to char on the ridges.
Meanwhile, add the spinach to a hot pan, cover and let it wilt — for a couple of minutes. Drain well.
Spoon spinach onto the plates, and put the chorizo on top. Grind black pepper over and drizzle with the chorizo oil.
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The sausages can be cooked the day before, then griddled just before serving.