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.