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1
Heat the oil in a large frying pan over a moderate heat.
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2
Add the chorizo and cook, stirring, for 3-4 mins, or until golden. Drain on paper towels.
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3
Preheat the oven to 425u00b0F. Half-fill the kitchen sink with warm water. Grease two baking trays.
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4
Whisk the water, sugar, salt and yeast in a medium bowl. Place the bowl in the sink for 8-10 mins, or until the mixture is frothy (if not frothy, discard and start again).
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5
Sift the flour into a large bowl. Add the yeast mixture and extra oil and stir to form a dough.
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6
Turn the dough out onto a lightly floured surface and knead for 8-10 mins, or until smooth. Divide into 4 portions, then roll each portion into a 10 inch round.
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7
For each calzone, arrange one-quarter spinach over half the dough, leaving a 1/2 inch border. Top with one-quarter chorizo.
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8
Make a small indent (nest) in the center of the chorizo and break an egg into the nest. Fold the dough over to enclose the filling and press the edges together to seal. Carefully transfer to the prepared trays.
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9
Whisk the remaining egg and brush over the calzones. Bake for 15 mins, or until golden and crisp. Serve with salad.
