Prawns with Chorizo, Chilli, Lemon & Parsley

Name: Prawns with Chorizo, Chilli, Lemon & Parsley
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: Serves: 4 as a Starter
Ingredients: Crusty bread and chargrilled lemon halves, to serve; 150 g (5½ oz) raw chorizo sausages, cut into 1 cm (⅜ inch) slices; 1 tablespoon extra virgin olive oil; 2 garlic cloves, thinly sliced; 1 teaspoon chilli flakes; juice and finely grated zest of 1 lemon; 400 g (14 oz) large raw prawns, butterflied; 2 tablespoons finely chopped flat-leaf (Italian) parsley

Preparation info

Serves:
4
as a Starter

Difficulty
Easy
Ready in
6 hr

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Chorizo makes everything taste good and that’s a fact. The paprika oil infuses everything with garlic smokiness and this prawn tapas is no exception. I ate this in Barcelona and nearly licked my plate. The lemon cuts through the rich prawns and salty salami. Eat with crusty bread so you don’t miss out on the sauce.

Ingredients

150 g (5½ oz) raw chorizo sausages, cut into 1 cm (⅜ inch) slices
1 tablespoon

Main course

Method

Heat a large frying pan over medium heat. Add the chorizo and cook for 3-4 minutes or until crisp and the oil is released. Remove from the pan and discard most of the oil. Add the olive oil to the pan and reduce the heat to medium-low. Cook the garlic for 1 minute or until just starting to colour.

Increase the heat to high, then add the prawns and chilli flakes and toss for 1 minute. Ad