Piri Piri Prawns with Chorizo and Squid

, from Issue #83. March, 2019
Photography by Kate Battersby.
Piri Piri Prawns with Chorizo and Squid

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


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


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.