Small plates is an invention the British restaurants seem to have discovered only in the last 10 years, but the rest of the world have been sharing their food in a communal sense for centuries.
As someone who loves food, I enbrace the opportunity to try lots of different flavours at the same dining sitting – so I am a massive fan of Spanish Tapas.
Admittedly, this dish is better enjoyed while sat in the sun with a chilled sherry opposite La Sagrada Familia in Barcelona – but in lieu of hopping on a last-minute flight, this recipe runs it close.
- 1 chorizo sausage, thinly sliced
Heat a large frying pan over high heat. Don’t add any oil – throw in the chorizo and cook, for 4-5 minutes or until golden and crisp. Transfer the chorizo to a plate with a paper towel – leaving the oil in the pan.
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 3 fresh red chillies, sliced
- 1 kg tiger prawns (raw), peeled and deveined
Reduce heat to low. Add the oil & garlic & chillies to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawns change colour.
- 1/2 cup chopped fresh coriander
- 1 tablespoon dry sherry
Return the chorizo to the pan. Add the coriander and sherry – stir to combine.
- Lemon wedges
- Crusty bread
Spoon the tapas into a bowl. Serve with lemon wedges and crusty bread on the side.