Oysters with Chorizo and Fennel


Chef Pete Evans adds Iberian complexity to his dish. A traditional mignonette of shallots, black pepper, and vinegar gets a note of saffron and olive oil. Chorizo is a nod to the area’s Portuguese fisherman, and fennel is vital in Spanish cooking.

What you will need

1/2 cup sherry vinegar

2 Tbs. finely chopped shallots or red onions

Pinch of saffron threads

Kosher salt and freshly ground black pepper

1/2 cup plus 1 Tbs. extra-virgin olive oil, preferably Spanish

1 lb. cured chorizo sausage, cut diagonally into 1-1/2-inch pieces

1 lb. fennel bulbs (2 large), trimmed and cut lengthwise into 1/4-inch-thick slices

24 Sydney rock oysters (substitute Wellfleet or Kumamoto), shucked with some liquor reserved, arranged on the half shell


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