6 Servings 15 min Cook
1 1/4 Cup Brussels Sprouts
8 Oz Pork And Beef Chorizo
2 Tsp Olive Oil
2 Tsp Paprika
10 Tbsp chopped Shallots
1 Cup Chicken Broth
1/3 Cup Pistachio Nuts
1 Fruit without seeds Lemons
Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo.
Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.
Add the shallots and cook for another 2-3 minutes.
Add the paprika and stir to coat everything, cooking an additional 2 minutes.
Add the Brussels sprouts and cook for two minutes, stirring everything together.
Add the chicken stock and stir well.
Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender.
Squeeze the lemon's juice onto the sprouts and transfer them to a platter to serve.
Sprinkle the dish with the pistachios and serve immediately.