Chorizo Tapas
These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.
Why these flavors work
Garlic and parsley share 232 flavor compounds, the molecular overlap behind why they sit well together. See the comparison →
By the same chemistry, banana also goes with pear, apple and rum.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 banana shallot
- 1 garlic
- 300g/1oz chorizo
- 2 fresh bay leaves
- 200ml/7fl oz red wine
- 2 tbsp olive oil
- 2 garlic
- 300g/11oz chorizo
- pinch sea salt
- 8 medium-sized prawns
- 50ml/2fl oz dry sherry
- 2-3 tbsp chopped fresh flatleaf parsley
Directions
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.