Serves 4. Adapted from “The World in Bite Size,” by Paul Gayler.
Ingredients
1 tablespoon olive oil
About 10 ounces good-quality fresh Spanish chorizo, sliced
1/2 cup green-fleshed melon, cut into cubes
1/2 cup cantaloupe
1/2 watermelon, seeded and cut into cubes
1/2 cup dry sherry
sea salt and freshly ground black pepper
2 tablespoons freshly chopped mint
Directions
Heat the olive oil in a large frying pan and fry the chorizo slices until they are brown and crisp on the outside but still juicy within. (The chorizo yields plenty of its own fat, so don’t overdo the olive oil.)
Add the melon pieces, quickly toss together, then pour in the sherry. Let it bubble up for 30 seconds. Add 2 tablespoons of water and cook for another minute. Season with a touch of salt and black pepper.
Transfer to a serving dish and sprinkle mint over it.
