Prawn & Chorizo Tapas

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.

The tapa:

  • 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.

To serve:

  • Lemon wedges
  • Crusty bread

Spoon the tapas into a bowl. Serve with lemon wedges and crusty bread on the side.

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