Sauteed Spinach with Sherry Onion Confit and Crispy Spanish Chorizo Picante

The featured great ingredient here is authentic Spanish Chorizo, the picante or hot variety. This is a very different beast from the chorizo were increasingly accustomed to in the United States.



The onions were sauteed with a touch of Spanish olive oil until well caramelized, then deglazed repeatedly with sherry vinegar. The Chorizo was crisped like bacon in a touch of olive oil, and the drippings were used to quickly sautee the spinach leaves (2 minutes, high heat). This really kicked up the spinach into a little taste of España.