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.

Photo: http://bit.ly/QqS5qU

Ingredients: 

  • 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


Preparation: 

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. 

Wednesday, 5 September 2012

Chorizo in red wine tapa recipe

As you know, Chorizo is a cured spicy sausage. This is a delicacy that is only made in Spain, and although there are some similar products in other parts of the world have nothing to do with the unique flavor and traditional know-how of the Spanish typical sausage. 

Today we're going to learn to cook a really easy but delicious tapa: Chorizo in red wine


Photo: Pedro Moreno  http://bit.ly/REBAIK

Ingredients:



Preparation: 

Heat a frying pan until medium hot, add the olive oil (many people think Spanish is better than Italian), julienned onion and garlic finely chopped. Fry until softened (3 minutes more or less). Cut the chorizo crosswise into 1cm chunks. Fry it for 1 minute, just to see chorizo is sweating its juice. Add the bay leaves and red wine and cook until wine has reduced to coat the chorizo. We recommend Spanish 'Pago de los Capellanes' red wine. Serve into a terracota casserole. You can also cook this tapa in a casserole. 

That's it! We will come back this friday with another fantastic tapa recipe, tips and more Spanish cuisine.