Chorizo Tapas

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Chorizo Tapas

INGREDIENTS

Chorizo Tapas
For the chorizo in red wine
  • 2 tbsp olive oil
  • 1 banana shallot, sliced
  • 1 garlic clove, finely chopped
  • 300g/1 oz chorizo cut diagonally into 2.5cm/1in chunks
  • 2 fresh bay leaves
  • 200ml/7fl oz red wine
For the prawns with chorizo
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 300g/11 oz 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 flat leaf parsley
 

DIRECTIONS

  • 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.

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  • Chef Maryam Ghargharechi
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