“Good!” I said to Joe. “That’s August’s Village Updates newsletter sent out to everybody. Now I can relax. Pour me a nice glass of something cold and alcoholic, please, I’m ready for it.”
But within an hour of sending it out, my email inbox started filling up. I include a Spanish recipe every month, and I’d missed out an important stage.
“Hi Victoria, Your Sherried Chorizo recipe this month sounds yummy, and I assume you add the chorizo into the sauce. But at what stage in the process?” wrote Ann.
“I’m confused,” wrote Maria.
So here it is again, with the vital stage included this time…
Spanish Recipe of the Month – Sherried Chorizo
This chorizo tapas recipe is incredibly easy and quick to make and is packed full of flavour. Use spicy chorizos for a fiery kick, accompanied with fino de Jerez sherry. The flavour combination works really well and creates great tapas for the summer.
Makes 6 tapas
You will need:
- 3 Chorizo sausages
- 1 Spanish onion, diced
- 3 garlic cloves, chopped
- ½ teaspoon hot paprika
- 250ml fino de Jerez sherry
- Cracked black pepper
- Olive oil
Lightly fry the onion in olive oil until it begins to brown.
Meanwhile slice the chorizo into half inch pieces, and add to the softened onions in the pan.
Fry for a further couple of minutes.
Add the garlic, paprika and sherry to the onion and chorizo and cook until the sherry is reduced.
Add a cup of warm water then simmer for 10 minutes.
When the mixture has thickened add the parsley, season with pepper and stir well.
Serve on tapas plates with fresh crusty bread and peppered vine tomatoes with olive oil.