Chorizo tapas Recipe
- 2 tbsp olive oil
- 1 banana shallot, sliced
- 1 garlic clove, finely chopped
- 300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks
- 2 fresh bay leaves
- 200ml/7fl oz red wine
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 300g/11oz chorizo, cut diagonally into ½cm/¼in thick slices
- pinch sea salt
- 8 medium-sized prawns, shell on
- 50ml/2fl oz dry sherry
- 2-3 tbsp chopped fresh flatleaf parsley
- For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.
- Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released.
- Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo.
- For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.
- Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink.
- Add the dry sherry and deglaze the pan.
- Tip into a serving dish and sprinkle over the parsley.
