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.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!