Spanish Prawns and Chorizo with Green Sauce

, from Issue #76. January, 2018
Photography by Manja Wachsmuth.
Spanish Prawns and Chorizo with Green Sauce

Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.

Serves: 4–6


20 large, peeled raw prawns with tail on
2 long, soft-cured chorizo, sliced 1cm thick
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


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.