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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B9

    Ingredients Jump to Instructions ↓

    1. 1 tbsp olive oil

    2. 1 shallot , finely sliced

    3. 250 g small chorizo sausages

    4. 200 ml red wine

    5. 2 sprigs thyme

    6. 1 dashes of chilli oil

    7. 8 king prawns

    8. 1 handfuls flat leaf parsley

    Instructions Jump to Ingredients ↑

    1. Heat the olive oil in a saucepan over a gentle heat. Add the shallot and cook until soft but not coloured - about 5 minutes. Remove the shallots from the pan and set aside.

    2. Add the chorizo sausages to the same pan and return to the heat. As soon as the sausages leave a little oil, pour in the red wine, tip in the bay leaves and thyme, and bring to a simmer. Return the shallots to the saucepan.

    3. Simmer until the wine has cooked down to three-quarters its original volume, before turning off the heat.

    4. While the wine is reducing, heat the chilli oil in a large frying pan and fry the prawns over a moderate heat until they turn colour - about 2-3 minutes on each side. Scatter with chopped parsley.

    5. Remove the chorizo sausages from the red wine sauce and thread onto skewers, alternating each one with a cooked prawn. Drizzle the skewers with red wine sauce from the pan.

    6. Serve this tasty tapas dish with a glass of amontillado or medium-dry sherry.


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