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.
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. SERVES 4