Chorizo & Prawns in Fino Sherry

RatingYields3 Servings
Prep Time10 minsCook Time15 mins

Ingredients

½ cup Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (peeled and chopped)
1 cup cured Spanish chorizo (sliced)
1 tsp smoked Spanish paprika (mild or spicy - you decide)
1 tbsp fresh oregano or thyme (chopped)
500 g fresh prawns (peeled & deveined)
1 cup Fino sherry (dry)
Salt & pepper
½ cup fresh flat-leaf parsley (chopped)
½ lemon (juice of)

Directions

1

In a large frying pan over a moderate heat, heat 2 tablespoons of oil. Add the onion and let this fry for 1-2 minutes.

2

Add the chorizo, and garlic and let this sizzle for 2-3 minutes, stirring regularly.

3

Add the paprika, oregano and then prawns and stir for 1 minute before adding the Fino sherry. Let the sherry bubble for 1-2 minutes to completely burn off the alcohol. Add around 1/2 cup water and continue to bubble.

4

Cook the sauce, shaking the pan regularly to reduce the sauce by half (about 4 minutes)

Pour in the remaining oil
(I KNOW! It sounds like a lot of oil, but trust me - you'll be dipping your bread into this with wanton abandon, minutes from now so you'll thank me).

Let the oil cook for 10-20 seconds then remove from the heat. You are almost done.

5

Season with salt & pepper. Use salt with caution as chorizo can be salty, so just taste before to see if it needs any.

Squeeze over the lemon juice and sprinkle generously with parsley. Now go feed like a wolf!

Ingredients

 ½ cup Extra virgin olive oil
 ½ medium red onion (thinly sliced)
 5 garlic cloves (peeled and chopped)
 1 cup cured Spanish chorizo (sliced)
 1 tsp smoked Spanish paprika (mild or spicy - you decide)
 1 tbsp fresh oregano or thyme (chopped)
 500 g fresh prawns (peeled & deveined)
 1 cup Fino sherry (dry)
 Salt & pepper
 ½ cup fresh flat-leaf parsley (chopped)
 ½ lemon (juice of)

Directions

1

In a large frying pan over a moderate heat, heat 2 tablespoons of oil. Add the onion and let this fry for 1-2 minutes.

2

Add the chorizo, and garlic and let this sizzle for 2-3 minutes, stirring regularly.

3

Add the paprika, oregano and then prawns and stir for 1 minute before adding the Fino sherry. Let the sherry bubble for 1-2 minutes to completely burn off the alcohol. Add around 1/2 cup water and continue to bubble.

4

Cook the sauce, shaking the pan regularly to reduce the sauce by half (about 4 minutes)

Pour in the remaining oil
(I KNOW! It sounds like a lot of oil, but trust me - you'll be dipping your bread into this with wanton abandon, minutes from now so you'll thank me).

Let the oil cook for 10-20 seconds then remove from the heat. You are almost done.

5

Season with salt & pepper. Use salt with caution as chorizo can be salty, so just taste before to see if it needs any.

Squeeze over the lemon juice and sprinkle generously with parsley. Now go feed like a wolf!

Chorizo & Prawns in Fino Sherry