Spanish Prawns and Chorizo
Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.
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 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. Serve immediately with the Green Sauce (see recipe below). Makes 10 skewers