Tapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW’s.
There are a good number of Tapas recipes on our site already. Here’s a fresh one I reckon works really well with our recently added 2017 Jericho Temp which offers a good mix of smooth and spicy. It’s soft enough to handle the chorizo heat yet generous enough to match this punchy, creamy dish.
Chop one red onion and a few cloves of garlic and sauté in olive oil
Finely chop 200 grams of chorizo and add to the pan and sauté for 5 min
Add 900 grams of white beans, 50 grams of chopped green olives, half a cup of dry sherry, a handful of fresh parsley and a couple of teaspoons of smoked Spanish pimenton. Allow the liquid to reduce (about 5 minutes).
Remove from heat.
In a bowl, whisk together two tablespoons of olive oil and one of red wine vinegar and toss into the main dish.
Season with salt and pepper.
Sprinkle with as much fresh flatleaf parsley as you dare.
Get it on the table while it is hot.
You may have already been “researching” the Tempranillo... if so, pray continue.
If not grab some glasses pronto!
Chorizo, in all its meaty glory..