Prawns with Chorizo, Chilli, Lemon & Parsley


Preparation info

  • Difficulty


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    as a Starter

Appears in

My Street Food Kitchen

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.

Preparation: 10 Minutes
Cooking: 5 Minutes


  • 150 g ( oz) raw chorizo sausages, cut into 1 cm (⅜ inch) slices
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 400 g (14 oz) large raw prawns, butterflied
  • 1 teaspoon chilli flakes
  • juice and finely grated zest of 1 lemon
  • 2 tablespoons finely chopped flat-leaf (Italian) parsley
  • Crusty bread and chargrilled lemon halves, to serve


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. Add the lemon juice and chorizo and toss for another minute or until the prawns are opaque. Sprinkle the zest and parsley over the prawns and serve immediately with crusty bread and chargrilled lemon halves.