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Olive, Chorizo and Vongole Tapa

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


  • 1 can Spanish olives stuffed with anchovies (available from good delis)

  • 1 chorizo sausage

  • 200g vongole (small pippies)

  • 1 cup white wine


  • 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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Posted by jackicamReport
These sound great to pre-prepare for a party and pull out of the fridge when guests arrive - just at that moment when I'm totally stressed trying to juggle 5 dishes....
Posted by COOKING_MAMA™Report
i love this pic!