| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Moderate |
| Calories | 550 |
| Fat | 25g |
| Saturates | 4g |
| Protein | 28g |
| Carbs | 50g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and halve the garlic cloves. Thinly slice the chorizo.
In a heavy-bottomed pan or small cast-iron skillet, heat the olive oil over a medium-low heat. Add the Wagyu beef chorizo slices and fry for 2-3 minutes until they start to release their fat and crisp slightly. Add the sliced garlic and gently cook until just golden and fragrant, approx. 2 minutes. Don’t let it burn. Turn the heat up to medium.
Add the prawns and cook for 2 minutes on each side or until they turn pink and are just cooked through. Sprinkle in the hot smoked paprika and swirl or stir gently to incorporate it into the oil. Cook for 30 seconds. Taste and season with salt, if needed.
Roughly chop the parsley and sprinkle over the prawns.
Serve immediately with toasted sourdough or crusty bread to mop up the garlicky, smoky oil.
