Often as not I have a couple of Chorizo knocking about in the fridge and a bag of frozen prawns in the freezer. I certainly have a bottle of Catalan Vermut in the house unless I drunk it the night before. Thereby I can knock a version of this up in 5 minutes when friends unexpectedly drop by, even if the coriander is missing. It is always well received though there is never any vermut left afterwards.
- A small onion or shallot and a clove of garlic, finely diced
- 120 g Chorizo, sliced
- Handful of frozen prawns
- 125 ml Vermut
- One stem of spring onion, chopped
- Shredded fresh coriander
Quickly fry onion and garlic in olive oil over a hot pan. Turn the heat down, add the chorizo and fry for a few minutes until the red oil from the chorizo begins to release.
Pour in a slug of vermut and let bubble then add the prawns. Reduce the vermut until thick and sticky and prawns have turned pink, about 5 minutes. Remove from the heat, stir in spring onion and coriander
Serve in a terracotta bowl with more vermut to drink on the side and fresh bread to mop the salsa with.
Bon Profit!