Ingredients

• 2 tbsp olive oil
• 1 banana 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
• 2 tbsp olive oil
• 2 garlic cloves
• sliced
• 300g/11oz chorizo
• cut diagonally into ½cm/¼in thick slices
• pinch sea salt
• 8 medium-sized prawns
• shell on
• 50ml/2fl oz dry sherry
• 2-3 tbsp chopped fresh flatleaf parsley

Directions

• For the chorizo in red wine
• heat a frying pan until medium hot
• add the olive oil
• shallot and garlic and fry for 2-3 minutes
• or until softened.
• Add the chorizo to the pan and fry for 1-2 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.
• For the prawns with chorizo
• heat a frying pan until medium hot
• add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.
• Add the sea salt and prawns and cook for 2-3 minutes
• or until the prawns are just pink.
• Add the dry sherry and deglaze the pan.
• Tip into a serving dish and sprinkle over the parsley.