Chorizo With Mushrooms Tapa Recipe

How to make it

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• 1. For this tapa peel the chorizo if stuffed) and cut into thin slices. For bulk chorizo just make small meatballs.
• 2. Peel the garlic cloves, but do not squeeze or cut.
• 3. Roughly chop parsley. The parsley may be omitted.
• 4. Clean the mushrooms and cut them into quarters.
• 5. Peel (skin) the almonds. The brown skins of the almonds are removed by passing them briefly through boiling water and then cooling. The skin is then easy to remove. My advice: buy pre-peeled almonds and save yourself the effort.
• 6. Put a little olive oil in the frying pan and fry the chorizo slices, or meatballs in it. The oil is only for the taste, 1-2 tablespoons are more than enough. The chorizo soaks up the fat very strongly. Take the fried sausage from pan and set aside for later.
• 7. Add the mushrooms, the whole garlic cloves and the almonds to the oil and fry over medium heat. Be careful with the almonds and garlic as these ingredients can burn easily.
• 8. Then add the sherry and sherry vinegar to the whole mix and cook until the moisture has evaporated.
• 9. Season with little salt and pepper.
• 10. Add the chorizo and parsley, and briefly heat it all up again.
• This tapa is served in a bowl, each person gets their portion with a spoon on their own plate.
• Serve warm.