Angela Hartnett's tapas and sherry menu

The recipes

• Roast chorizo sausages with shrimps
  
• Tiramisu with Pedro Ximenez

Roast chorizo sausages with shrimps
Drink with Palo Cortado
Angela says, 'Medium dry sherry with a nutty character matches perfectly with food that is not too spicy.'

Serves 8

Ingredients
1 tbsp olive oil
250g of baby chorizo sausages from a butcher or normal chorizo
8 fresh king prawns
200ml red wine
1 banana shallot
some thyme
a couple of bay leaves
handful of chopped flat leaf parsley

1. In a pan, heat 1 tablespoon of olive oil

2. Add the finely sliced shallot and cook until colourless, then remove from the pan and place on a side dish

3. Add the chorizo sausages and cook them lightly

4. Add the red wine, bay leaves and thyme, and place the shallots back in the pan

5. Cook until the wine has reduced

6. When ready allow everything to cool in the liquid

7. In another pan quick fry the prawns in a light chilli oil, and finish with the flat leaf parsley

8. When cooked place prawns and chorizo on skewers and drizzle with the red wine sauce

9. Serve on a warm plate with a glass of Palo Cortado