Prep 20 mins
Cook 1 min
Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking appetizer dish.
- Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
- Divide the diced chorizo between the oysters.
- Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.