Span­ish Prawns and Chorizo

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

Dish - Everyday Dish - - Recipes -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.