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Olive, Chorizo and Vongole Tapa

Olive, Chorizo and Vongole Tapa
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More from my Spanish phase - these is a really easy dish to pull together, is served cold and looks great.

Ingredients

  • 1 can Spanish olives stuffed with anchovies (available from good delis)
  • 1 chorizo sausage
  • 200g vongole (small pippies)
  • 1 cup white wine
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Method

  1. Place the white wine in a small saucepan over high heat. Add vongole, place a lid on and allow to steam until the vongole open.
  2. When vongole have opened drain in a colander, discarding those that have not opened.
  3. Remove vongole from their shells.
  4. Slice chorizo finely and grill on the barbecue or griddle plate or in a small frying pan until cooked.
  5. Using a small toothpick place one slice of chorizo, one olive and one vongole on each.
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Recipe Rating

4
Preparation Time: 10M

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