CHORIZO AND GAMBAS AL AJILLO


Ingredients:

1/3 cup olive oil
3 pc PUREFOODS CHORIZO BILBAO STYLE , finely chopped
1 head garlic, finely chopped
1 tbsp Spanish paprika
1/2 kg shrimps, peeled and deveined
1/4 tsp iodized fine salt
1/8 tsp pepper
1 tbsp chopped parsley
1 pc lemon wedge (optional)

Procedure:

  1. Add oil and stir fry chorizo and garlic in a pan. Cook over medium high heat until garlic starts to turn golden brown around the edges.
  2. Add Spanish paprika, and stir to combine. Add the shrimps and season with salt and pepper. Sauté until the shrimps are cooked (about 2-3 minutes).
  3. Remove the pan from the heat and sprinkle with the parsley. Serve with a wedge of lemon.
Makes 4 servings

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