Shredded Brussels Sprouts with Chorizo and Paprika

Heat a large heavy pan over medium-high heat and add the olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.

Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.

Add the Brussels sprouts and cook for two minutes, stirring everything together.

Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes or until the chicken stock has cooked off some and the Brussels sprouts are tender.

Squeeze the lemon juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.