Chorizo Tapas

INGREDIENTS

For the chorizo in red wine

• 2 tbsp olive oil

• 1 shallot, sliced

• 1 garlic clove, finely chopped

• 300g Eve Smallgoods Spanish Chorizo, cut diagonally into 2.5cm chunks

• 2 fresh bay leaves

• 200ml red wine

For the prawns with chorizo

• 2 tbsp olive oil

• 2 garlic cloves, sliced

• 300g chorizo, cut diagonally into ½cm thick slices

• pinch sea salt

• 8 medium-sized prawns, shell on

• 50ml/2fl oz dry sherry

• 2-3 tbsp chopped fresh flatleaf parsley

METHOD

1. 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.

2. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released.

3. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo.

4. 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.

5. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink.

6. Add the dry sherry and deglaze the pan.

7. Tip into a serving dish and sprinkle over the parsley.