These delicious paprika flavoured sausages are made all over Spain, with many subtle regional variations. The tapas recipes make the most of the chorizo’s smoky flavour. All they need is some crusty bread, slices of Manchego cheese and a glass of Rivesaltes.
Chorizo in red wine
- 2 tbsp olive oil
- 1 shallot, sliced
- 1 garlic clove, finely chopped
- 300g / 1oz chorizo, cut diagonally into 2.5cm / 1in chunks
- 2 fresh bay leaves
- 200ml / 7fl oz red wine
Heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2 to 3 minutes, or until softened.
Add the chorizo to the pan and fry for 1 to 2 minutes, or until crisp and the oil is released.
Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo.
Prawns with chorizo
– 2 tbsp olive oil
– 2 garlic cloves, sliced
– 300g / 11oz chorizo, cut diagonally into ½cm/¼in thick slices
– A pinch of sea salt
– 8 medium sized prawns, shell on
– 50ml / 2fl oz dry Muscat de Rivesaltes 2 to 3 tbsp chopped fresh flat leaf parsley
Heat a frying pan until medium hot, add the olive oil and garlic and fry for 1 to 2 minutes. Add the chorizo and fry for a further 1 to 2 minutes.
Add the sea salt and prawns and cook for 2 to 3 minutes, or until the prawns are just pink.
Add the Muscat de Rivesaltes and deglaze the pan.
Tip into a serving dish and sprinkle over the parsley.
