Spanish Prawns and Chorizo with Green Sauce
Photography by Manja Wachsmuth.
Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.
Serves: 4–6
INGREDIENTS
20 large, peeled raw prawns with tail on
2 long, soft-cured chorizo, sliced 1cm thick
Marinade
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 cloves garlic, crushed
½ teaspoon cumin seeds
1 teaspoon dried oregano
finely grated zest and juice 1 lemon
2 tablespoons olive oil
sea salt and ground pepper
10 slim metal skewers or if using wooden, soak in cold water for 30 minutes to prevent them burning
Green Sauce
zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon sea salt
pinch chilli flakes
½ cup packed herbs (I used parsley and basil)
1 teaspoon dried oregano
½ cup olive oil
METHOD
Marinade: Combine all the ingredients in a large bowl. Add the prawns and turn to coat well.
Thread prawns, each wrapped around a slice of chorizo, on to skewers. This can get a little messy but well worth it.
Heat a little oil in a large sauté pan and cook the prawns until golden and just cooked through, about 1–2 minutes each side. Makes 10 skewers.
Green Sauce
Place all the ingredients in a food processor and process until smooth and bright green. Makes about ¾ cup.
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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!