Chorizo Tapas

Exploit the smoky flavor of chorizo by frying with aromatics, red wine, and prawns for a classic Spanish appetizer.

Quick Seafood Chorizo Prawns Spanish Tapas

Estimated Nutrition

Calories

670.1

kcal / serving

2680.5 kcal total

Carbs

6.6g

per serving

26.2 g total

Fat

52.7g

per serving

210.8 g total

Protein

28.9g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

200

Red Wine

Dry Sherry

Meat

300

Chorizo

Cut diagonally into 2.5cm chunks

300

Chorizo

Cut diagonally into 0.5cm thick slices

NutsSeeds

clove

Garlic

Finely chopped

piece

Bay Leaf

Fresh

clove

Garlic

Sliced

Sea Salt

To taste

2.5

tbsp

Flat leaf Parsley

Fresh, chopped

OilsFats

Olive Oil

Divided for wine dish

Olive Oil

Divided for prawn dish

Seafood

piece

Prawn

Medium sized, shell on

Vegetables

piece

Banana Shallot

Sliced

Method

Add bay leaves and red wine, cooking until the wine has reduced to a glaze.

Heat another pan, fry sliced garlic in oil for 2 minutes and then add 300g of sliced chorizo for 2 minutes.

Heat a frying pan until medium hot and soften the shallot and garlic in olive oil for 2-3 minutes.

Transfer to a dish and garnish with chopped parsley.

Add 300g of chorizo chunks and fry for 1-2 minutes until crisp and oil is released.

Add salt and prawns and cook for up to 3 minutes until prawns turn pink.

Add dry sherry to deglaze the pan.