Method

1. Heat the olive oil in a saucepan over a gentle heat. Add the shallot and cook until soft but not coloured - about 5 minutes. Remove the shallots from the pan and set aside.

2. Add the chorizo sausages to the same pan and return to the heat. As soon as the sausages leave a little oil, pour in the red wine, tip in the bay leaves and thyme, and bring to a simmer. Return the shallots to the saucepan.

3. Simmer until the wine has cooked down to three-quarters its original volume, before turning off the heat.

4. While the wine is reducing, heat the chilli oil in a large frying pan and fry the prawns over a moderate heat until they turn colour - about 2-3 minutes on each side. Scatter with chopped parsley.

5. Remove the chorizo sausages from the red wine sauce and thread onto skewers, alternating each one with a cooked prawn. Drizzle the skewers with red wine sauce from the pan.

6. Serve this tasty tapas dish with a glass of amontillado or medium-dry sherry.