Friday, 7 September 2012

Chorizo with prawns

As we promised last Wednesday, today we are going to tell you how to make one of the most appetizing tapas recipes: Chorizo with prawns.

You know that chorizo is a spicy cured sausage, typically Spanish, so this recipe is going to be quite hot.



  • 2 garlic cloves
  • 2 tablespoon olive oil (we recommed Spanish oil)
  • 300g Spanish Chorizo by Antonio Mata
  • Coarse salt (or sea salt)
  • 50ml dry sherry 
  • 8 medium-sized prawns 
  • 2 tablespoon chopped fresh parsley


First of all heat a frying pan (you can use a terracotta casserole as well) until medium hot. Add the olive oil and sliced garlic for 1 minute. Cut crosswise the chorizo into 1cm chunks. Then add the pieces and fry for 2 minutes, until chorizo is sweating.

Peel the prawns and add them to the pan with a bit of coarse salt. Fry for 3 minutes (until prawns get pink). Finally add a good splash of sherry and reduce it.

Add chopped fresh parsley and a bit of coarse salt. This type of salt enhaces the flavors, especially in sea food.

That's it! See you next Wednesday with new tapas recipes and Spanish gastronomy. 

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