Skewered chorizo and shrimps

Angela Hartnett treats us to tasty tapas made with typically Spanish ingredients - great when served with a glass of amontillado or sherry.
Skewered chorizo and shrimps
  • Rating:
  • Serves: 2-3
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 1 shallot, finely sliced
  • 250 g small chorizo sausages
  • 200 ml red wine
  • 2 sprigs thyme
  • 1 dashes of chilli oil
  • 8 king prawns
  • 1 handfuls flat leaf parsley


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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