Daniel Keane, Head Chef from Urban Brewing Dublin, has put together the have perfected brussels sprouts dish with a Spanish twist. This recipe is the perfect tapas for any occasion, not just Christmas. Enjoy alongside from patatas bravas and tortilla for a delicious Spanish Feast.


  1. Pre-heat the oven to 180c.
  2. Peel the leaves off the sprouts one at a time and dress in a little olive oil and salt.
  3. Bake the sprout leaves in the oven for 5 minutes. Once cooked, set aside.
  4. Heat a frying pan to a medium heat add a little olive oil, then the chopped chorizo. Cook the chorizo in the pan for two – three minutes until it releases most of its fat.
  5. Add the shallots and garlic to the pan and cook for a further 2 minutes.
  6. Deglaze the pan by adding the cider and then add the paprika.
  7. Allow the cider to reduce by 50% then add the parsley and check the seasoning adding salt or pepper if necessary.
  8. Put the chorizo and juice into a serving dish and top with the sprout leaves.

Dan recommends serving this with warm crusty bread and Estrella Galicia Cerveza Lager.

Preparation time:
No prep time
Cooking time:
20 min.



  • 300g semi cured chorizo, chopped
  • 2 shallots, finely sliced
  • 1 large clove of garlic
  • 200ml dry cider
  • 1 tsp smoked paprika (pimentón de la Vera)
  • 30g chopped parsley
  • 4 Brussels sprouts
  • Olive oil
  • Salt and pepper

Pair with

Estrella Galicia Lager

A traditional flavour of marked bitterness and refreshing aftertaste.

Available from: Waitrose, Sainsburys, Majestic, Co-op and Greene King online.