These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.
Method
-
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.