Spanish Shrimp with Sherry and Chorizo from Madhouse Cookbook: Delicious Recipes for the Busy Family

Ingredients

• 4½ ounces raw chorizo sausage, cut into ½-inch-thick slices
• 2 tablespoons olive oil
• 4 ounces raw shelled jumbo shrimp
• 2 garlic cloves, crushed
• sea salt
• freshly ground black pepper
• crusty bread, to serve
• ⅓ cup dry sherry
• ½ can (15-oz.) crushed tomatoes or ¾ cup plus 2 tablespoons tomato puree
• 1 bottled or canned roasted red bell pepper, sliced into strips
• 1 teaspoon sherry vinegar
• a pinch dried chili flakes
• 1 small handful flat-leaf parsley leaves, chopped