Olive, Chorizo and Vongole Tapa
Recipe submitted by hungry girl
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
Method
- 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.
- When vongole have opened drain in a colander, discarding those that have not opened.
- Remove vongole from their shells.
- Slice chorizo finely and grill on the barbecue or griddle plate or in a small frying pan until cooked.
- Using a small toothpick place one slice of chorizo, one olive and one vongole on each.
