Skewered Chorizo and Shrimps

1. 1

   Heat the olive oil in a saucepan over a gentle heat.

2. 2

   Add the shallot and cook until soft but not coloured - about 5 minutes.

3. 3

   Remove the shallots from the pan and set aside.

4. 4

   Add the chorizo sausages to the same pan and return to the heat.

5. 5

   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.

6. 6

   Return the shallots to the saucepan.

7. 7

   Simmer until the wine has cooked down to three-quarters its original volume, before turning off the heat.

8. 8

   While the wine is reducing, heat the chili oil in a large frying pan and fry the shrimp over a moderate heat until they turn colour - about 2-3 minutes on each side.

9. 9

   Scatter with chopped parsley.

10. 10

    Remove the chorizo sausages from the red wine sauce and thread onto skewers, alternating each one with a cooked shrimp.

11. 11

    Drizzle the skewers with red wine sauce from the pan.

12. 12

    Serve this tasty tapas dish with a glass of amontillado or medium-dry sherry.

* Per serving · 4 servings · Values may vary.