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.
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.
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