Celebrate World Tapas Day on the third Thursday in June with these sizzling grilled oysters topped with rich chorizo butter. This crowd-pleasing recipe draws on classic Spanish flavors for an authentic tapas experience.
Ingredients
Serves 6 | Prep time: 20 minutes
Instructions
Preheat the oven grill. Peel and finely chop the onion and garlic. Finely dice the chorizo. Melt half the butter in a small saucepan over medium heat. Sauté the onion for 3 minutes until softened and translucent. Add the garlic and cook for 3 more minutes. Stir in the chorizo and fry until crispy. Set aside.
Using a kitchen towel for grip, shuck each oyster with an oyster knife: insert at the hinge, twist to open, discard the top shell, loosen the oyster, and remove any grit. Arrange on a baking tray.
Spoon a teaspoon of chorizo mixture over each oyster, then top with a small flake of remaining butter. Grill for 3-5 minutes until golden and cooked through. Serve immediately with lemon wedges for a bright, zesty finish.
