1 pound Brussels sprouts, cut in half with stems removed
Half-pound chorizo, diced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon butter
2 cups chicken stock
salt and pepper to taste
Over medium-high flame, heat olive oil until it skates easily across the pan. Add sprouts, cut-side down, and cook until gently browned, making sure not to move them around. Add chorizo and cook until fat is rendered, about 2 minutes, shaking the pan so the chorizo doesn't stick. Add butter, lemon juice, salt and pepper to taste and chicken stock and simmer for about 5 minutes, or until the liquid is reduced and sprouts are tender. :