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.
Top tip for making Chorizo and spinach
The sausages can be cooked the day before, then griddled just before serving.