Shrimp and Chorizo Tapas

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  • Level: Intermediate
  • Total: 43 min
  • Prep: 20 min
  • Cook: 23 min
  • Yield: 6 to 8 appetizer servings
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1 tablespoon, plus 1/4 cup Spanish olive oil

1 pound chorizo, sliced on the diagonal into 1/2-inch slices

1 1/2 cups thinly sliced onion

1 tablespoon minced garlic

1/2 cup dry (fino) sherry

1 tablespoon Spanish paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/2 pounds peeled and deveined raw medium shrimp

3 tablespoons lemon juice

2 tablespoons minced parsley leaves

Crusty bread, for serving


  1. In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.