Oyster Stew With Chorizo And Spinach

1. 1

   Heat olive oil in a large sauce pan over medium heat. Add chorizo. Cook, stirring, until golden brown, 3-4 minutes. Transfer chorizo to a plate lined with a paper towel. Pour off all but 1 tablespoon fat from saucepan.

2. 2

   Add onion to saucepan and saute over medium heat until translucent, about 3 minutes.

3. 3

   Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.

4. 4

   Add spinach and cook briefly until wilted but still bright green.

5. 5

   Add oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.

6. 6

   Serve immediately in warm bowls.

No additional tips available.