Prawn & Chorizo Tapas – Lizet Hartley

Lizet Hartley's Prawn & Chorizo Tapas

Lizet Hartley’s Prawn & Chorizo Tapas

Lizet Hartley has an enchanting blog called Melkkos en Merlot which is well worth a visit.

Here is her

Prawn and Chorizo Tapas

extra virgin olive oil
200g chorizo sausage, sliced on the diagonal
2 tbs finely chopped onion
1 large clove garlic (about 1½ tbs), finely chopped
½ tsp ordinary paprika
¼ tsp sweet smoked Spanish paprika
small pinch chilli flakes (optional)
300g prawns, deveined & peeled but with tails still on
70ml Pale Dry (i.e. dry ‘sherry’)
Italian parsley

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes

Before we start, a little caveat: Good ingredients are always a good idea, but when a recipe has so few ingredients, even more so. DO buy the absolutely best chorizo and prawns you can. Let’s cook!

Heat 4 tbs olive oil and gently fry the chorizo slices for two minutes. Remove and set aside. Add the onion and fry, over a lowish heat, until the onions are soft. Add the garlic and fry for a minute. Add the paprika and chilli flakes in you’re using them. (Many recipes add the paprika earlier, but I think it burns easily – and then it’s bitter and awful, like my upcoming tax return.)

Turn up the heat and add the prawns and chorizo. Cook until the prawns are done (they’ll start curling and be firm – take care not to overcook, this only takes a few minutes). Add the sherry and cook on high heat for 30 seconds.

Drizzle with some more olive oil, scatter with loads of chopped parsley (about 2 tablespoons) and serve instantly in small bowls for folks to pick at. This is not a meal. It’s meant to be a small snack Spanish-style and this quantity will serve four. Serve it with small bowls of green olives, my roasted peppers and – because I just love, love, love it – some toasted country bread drizzled with olive oil.  If you’re (shock, horror) banting, simply leave out the bread.

Until next time


P.S. Come visit me online at Melkkos & Merlot and see TIPS, TRICKS AND TRIVIA for another quick, easy and cheap (the trio of kitchen awesomeness) idea for a tapas recipe with ‘sherry’ – this time with chicken livers.

Michael’s wine recommendation – click here

Delaire Graff Chardonnay 2013

Delaire Graff Chardonnay 2013