Spanish Prawns and Chorizo with Green Sauce
Photography by Manja Wachsmuth.
Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.
Serves: 4–6
INGREDIENTS
20 large, peeled raw prawns with tail on
2 long, soft-cured chorizo, sliced 1cm thick
Marinade
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
METHOD
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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!