Piri Piri Prawns with Chorizo and Squid
Photography by Kate Battersby.
This stunning dish comes together quickly as each component only gets a couple of minutes in the pan. The piri piri sauce is the final flourish so make sure everything is fully prepped before you start.
Serves: 4
INGREDIENTS
Piri Piri sauce
1 long red chilli, roughly chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon caster sugar
1 teaspoon sea salt
¼ cup olive oil
zest and juice 1 large lemon
To cook
1 tablespoon olive oil
200 grams soft cured chorizo sausages, sliced 1cm
3 whole squid tubes, sliced into ½cm-thick rings
400 grams large, peeled raw prawns
sea salt
12 red cherry tomatoes, halved
small handful parsley, roughly chopped
lemon wedges, to serve
METHOD
Piri Piri sauce: Place all the ingredients in a small food processor and blend until well combined. Set aside.
To cook: Heat the olive oil in a large sauté pan over medium-low heat and cook the chorizo for 2 minutes until lightly golden. Remove with a slotted spoon to a large bowl.
Increase the heat and add the squid rings. Cook for 30-40 seconds, stirring until they are just cooked through. Add to the chorizo.
Keeping the heat high, add the prawns, season with salt then cook for 2-3 minutes, turning once. Add these to the bowl.
Tip in the tomatoes and cook over a high heat for 2 minutes until they have started to soften and the skins blister. Pour in the piri piri sauce and cook for 2 minutes, stirring continuously. Tip in the contents of the bowl along with all the juices and the parsley and stir everything to coat in the sauce.
To serve: Serve with lemon wedges and lots of crusty bread for mopping up the juices.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!