Lunchbreak: Brussels Sprouts with Chorizo


Marc Vidal, Executive Chef at Boqueria

Boqueria Chicago

807 W. Fulton St.

Chicago, IL 60607


Celebrate Valentine’s Day all weekend long with Boqueria’s menu of classic tapas available a la carte (if you like) or choose from one of the special Valentine’s Day prix fixe menus.

  • Optional Valentine’s Day menus include:
    • The “No Commitment”: a la carte selection of classic and seasonal tapas
    • The “Classic Love Story”: fall in love on a journey to Spain and back with a Chef’s selection of seasonal dishes and favorite Spanish classics from our a la carte menu — $49/person
    • The “Three Little Words”: prix fix menu with jamon iberico, a variety of tapas and churros rellenos de Nutella for dessert — $60/person
    • The “Grand Gesture”: prix fix menu with jamon iberico, a variety of tapas and tarta de chocolate con nueces y café for dessert — $70/person


Coles de Bruselas con Chorizo

Recipe: (Serves 1-2)

⅔ cups Brussel sprouts

2 tbsp Chorizo Palacios [dried/cured]  (brand chef likes, found online, but any dry chorizo can be used)

2 tbsp unsalted butter

2 tbsp olive oil

½ cup chicken stock

¼ tsp kosher salt

1 tbsp lemon juice

1 tbsp chopped chives


  • Cut off the bottom of the brussels sprouts and then cut in half
  • Dice the chorizo palacios into about ¼ inch pieces and set aside
  • Dice butter and set aside
  • Bring chicken stock to a boil and set aside

Cooking Instructions:

  • In a large saucepan, add olive oil and place brussels sprouts facing down. Salt to taste. Sear until they are caramelized for about 2 minutes, or until brussels are dark golden brown.
  • Add chorizo and mix well for 10 seconds
  • Add chicken stock and butter
  • Cook until chicken stock has reduced to a saucy texture
  • Top off the brussels with 1 tbsp of lemon juice and 1 tbsp chopped chives for garnish


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