Total Time
21mins
Prep 20 mins
Cook 1 min

Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking appetizer dish.

Ingredients Nutrition

Directions

  1. Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
  2. Divide the diced chorizo between the oysters.
  3. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a