Oyster Stew with Chorizo and Spinach

Directions

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 sauté 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.