Oyster Stew With Chorizo And Spinach

• 1 tablespoon olive oil
• 6 ounces chorizo sausage, cut in 1/4" slices
• 1 medium onion, chopped
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup shucked oysters (about 12), liquor drained and reserved
• 3 cups spinach leaves, washed
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

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. Add onion to saucepan and saute over medium heat until translucent, about 3 minutes.
3. Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.
4. Add spinach and cook briefly until wilted but still bright green.
5. Add oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.
6. Serve immediately in warm bowls.

olive oil, chorizo sausage, onion, milk, heavy cream, oysters, spinach leaves, salt, freshly ground black pepper

Taken from food52.com/recipes/2906-oyster-stew-with-chorizo-and-spinach (may not work)