Shrimp and chorizo ​​tapas

Ingredients:

• 700 g peeled and deveined medium-sized raw shrimp
• 450 g, cut diagonally into 1.5 cm circles. chorizo ​​sausages
• 1 tbsp. l. plus 1/4 tbsp. olive oil
• 1.5 cups of onion, thinly sliced ​​into half rings
• 1 tbsp. minced garlic
• 1/2 tbsp. dry sherry
• 1 tbsp paprika
• 2 teaspoons of salt
• 1 teaspoon ground black pepper
• 3 tablespoons lemon juice
• 2 tablespoons chopped parsley leaves
• Crispy bread for serving

Preparation:

1. In a large skillet or shallow pan (cazuela), heat 1 tablespoon olive oil and cook the sliced ​​chorizo ​​until it begins to brown around the edges, 7 to 8 minutes.
   
   Add the onion and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in 1/4 cup sherry and cook for 1 minute.
2. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 to 5 minutes.
   
   Pour in the remaining 1/4 cup sherry and 1/4 cup olive oil, add lemon juice, parsley, and the remaining salt and pepper. Stir and remove from heat. Serve immediately on small plates, drizzling with any extra juices. Serve with bread.