今天的男神食谱来啦！
Tiger prawn, chorizo & chickpea stew 虎虾，口利左香肠炖鹰嘴豆

材料：
3 tbsp olive oil （3汤匙橄榄油
1 small red onion, peeled and finely chopped （一个小红洋葱，去皮切丁
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares （4个新鲜西班牙柿子椒，去芯和籽，切成2厘米小块
150g good-quality cooking chorizo sausage, sliced （150g 口利左香肠，切片
2 garlic cloves, peeled and finely chopped （2瓣大蒜，去皮切丁
1.5(1 1/2) tablespoons sherry vinegar （1又2分之1 大汤匙雪利酒醋
3 tablespoons dry sherry （3大汤匙干型雪利酒
600g drained cooked chickpeas (freshly cooked or tinned) （600g 熟鹰嘴豆，沥干。现煮或罐头皆可
100ml Chicken stock （100ml 鸡高汤＊
20 raw tiger prawns, peeled, deveined and heads removed （20只新鲜虎虾，去壳去头挑虾线
70g baby spinach leaves, washed （70g小菠菜叶，洗净
large handful of basil, leaves only, torn （一大把罗勒叶，撕碎
sea salt and freshly ground black pepper （盐和黑胡椒碎

步骤：
-Heat 2 tbsp olive oil in a large, wide pan and add the red onion, peppers and chorizo. Cook for a few minutes, then add the garlic.
-在大平底锅内加热2汤匙橄榄油。加入红洋葱，柿子椒和口利左香肠。翻炒数分钟后加入蒜瓣丁。

-Cook for another couple of minutes, then add the sherry vinegar and sherry and let bubble to reduce down.
-另煮数分钟后，加入雪利酒醋和雪利酒，待泡泡减少。

-Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and heat through for 10 minutes over a medium-low heat.
-加入鹰嘴豆，翻拌烹煮几分钟，加入鸡高汤，用中小火炖煮10分钟。

-In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let it wilt slightly, then scatter over the basil, season and serve.
-另起锅，用剩余的橄榄油煎虎虾，每一边30－45秒。煎好后与菠菜叶一同加入进炖鹰嘴豆中，稍稍炖煮，撒入罗勒叶碎，调味上桌。

＊Chicken stock－此处标注为相应菜谱制作，见此链接。

https://charlottec12.lofter.com/post/1143c9_bbc625

口利左香肠真的非常的好吃呢！之前不管是炖饭还是做酿馅都十分的美味。

来自『Ramsay's Best Menus』渣翻译请谅解。 
自购分享，因为版权问题请勿私自传出Lofter以外。m(_ _)m