A Collection of Jo Pratt Recipes for Mouth-Watering Tapas
Foodies and lovers of the last #MyHolidayDish series will be delighted to hear that James Villa Holidays has got back in the kitchen with chef and author Jo Pratt. This time we’re transporting your taste buds to Spain to create simple yet delicious Tapas recipes that the whole family can come together and enjoy.
Tapas isn’t just about tucking in to a selection of dishes, it’s a social dining experience. Jo tells us “Tapas is designed to encourage conversation, as people are not so focused upon eating a single plate of food set before them. It’s all about sharing and enjoying each other’s company, so take your time and relax.”
Pan Fried Prawns with Chorizo and Sherry
With that in mind, the first in this series of three exclusive Jo Pratt recipes is quick to cook, rich and robust in flavour and sure to get the family flocking to the table together. Using juicy fresh prawns, sizzling fried chorizo and roast peppers, a splash of sherry gives this dish its Andalucian twist.
It’s an authentic flavour-fiesta to create in your villa kitchen or from home, and the best part is you don’t need to be a chef-extraordinaire to do it, as Jo Pratt herself will show you.
Serves 8 as tapas
250g cooking chorizo sausage
4 tbsp olive oil
3 cloves of garlic, peeled and crushed
200-250g raw peeled tiger prawns
150ml dry sherry
400g tin of chopped tomatoes
2 roasted red peppers (from a jar), sliced into strips
2 tsp sherry vinegar
Pinch dried chilli flakes
Small bunch of flat leaf parsley, chopped
Salt and freshly ground black pepper
Crusty bread to serve
Cut the chorizo into 1 cm thick slices.
Heat a frying pan over a medium heat. Add the olive oil and then add the chorizo. Cook for about 5 minutes, until cooked through and the sausage has released lots of rich red oils.
Add the garlic and the prawns and cook for a further minute or so until the prawns turn pink.
Add the sherry, chopped tomatoes, red pepper, sherry vinegar, chilli and season with salt and pepper.
Increase the heat and cook for 5 minutes.
Stir in the parsley and serve with some crusty bread.