Following on from the sangria recipe in my last blog post, I have another Spanish-themed recipe for you. This would actually be a perfect dish to serve with a big jug of chilled sangria, either by itself as a main course or alongside a feast of other tapas dishes like tortilla, calamari or patatas bravas.
This is a simple recipe, with ingredients that work together like a dream. The chorizo is salty and spicy, but doesn’t overpower the sweet prawns. The lemon and white wine (or, even better, sherry) add the acidity that the prawns need, and the parsley brings everything together. This dish is best made with raw, unpeeled prawns, but I couldn’t get my hands on any raw ones this time. Using cooked prawns is fine, but reduce the cooking time accordingly – add the prawns and alcohol at the same time, rather than waiting for the prawns to colour first. If you’re not on board with peeling your own prawns then feel free to use ready-peeled ones, but the shells add extra seafood flavour and there’s nothing better than an interactive dinner. Who doesn’t like to play with their food?
Ingredients (serves 1 as a generous main, or 2-3 as a starter or tapas dish)
2 garlic cloves, finely chopped
150g prawns with the shell on
1 small glass (about 150ml) of white wine or sherry
1 small bunch parsley, roughly chopped
1. Slice the chorizo into small bite-sized chunks.
2. Heat a non-stick frying pan and add the chorizo – you won’t need any extra oil as the chorizo will release a lot of its own as it fries. Fry for a few minutes until just starting to brown.
3. Add the garlic and mix well in the chorizo oil. Fry for 30 seconds.
4. Toss the prawns in the chorizo and garlic. If you are using raw prawns then let them cook like this for 2 minutes until opaque, but if you’re using cooked prawns then add the white wine straight away. Allow to bubble for a few minutes until the alcohol has cooked off and the liquid has thickened slightly.
5. Turn the heat off, squeeze over half the lemon and sprinkle with parsley.
Make sure to serve this with lots of nice bread to soak up all the juices, and an extra-chilled wine is essential. You can pile this up on an attractive serving platter and top with more chopped parsley and lemon wedges. Or, if you’re home alone as I was, eat it straight from the pan in your pyjamas. Heaven.