Revised Cookbook PDF copy

Manchego Flan
with Spicy Chorizo, Shrimp & Chicken Stew
Paired with Tarantas Tempranillo Crianza
Prep: 10 min. | Cook: 1 hour | Servings: 4
Photo by Núria Farregut, Spanish Recipes by Nuria
Butter-softened
5 eggs
1 ½ C half and half
4 oz. Manchego cheese-shredded
¼ teaspoon salt
¼ teaspoon pepper
Topping
3 T olive oil
1 onion-diced
1 chorizo link- sliced
1 clove garlic-minced
3 T flour
¾ C Tarantas Tempranillo Crianza
¾ C beef broth
¾ C tomato puree
1 tsp. hot smoked paprika
¼ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
1 large chicken thigh-cooked and shredded
8 large shrimp-peeled and cleaned
Fresh parsley for garnish
1. Grease the bottom and sides of 4 ramekins with softened butter. Preheat
oven to 325 degrees F. Mix all flan ingredients together in a medium size bowl.
Place mixture evenly into greased ramekins and place in a baking dish. Pour
water into baking dish to fill half way up the sides of ramekins. Place in oven
and cook for 1 hour.
Isabel Minunni
2. Meanwhile: in a medium sauce pan, add oil and cook onions, chorizo and
garlic on medium low heat, until onion is soft. Mix in flour and cook for another
minute. Stir in Tarantas Tempranillo Crianza and let come to a simmer. Add
in broth and tomato a little at a time stirring often with each addition. Season
with paprika, thyme, salt and pepper and simmer for 5 minutes. Stir in shrimp
and chicken and cook for another couple of minutes until shrimp are cooked
through.
3. Take ramekins out of oven and run a knife around edge to loosen flan.Top
ramekins with plates and over turn to flip flan out of ramekins. Top each flan
evenly with chorizo, chicken and shrimp mixture. Garnish with
parsley and serve.
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