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rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 150 ml Olive Oil
  • 500 g Tiger Prawns peeled and deveined tails in tact
  • 200 g Chorizo diced
  • 2 Red chillis chopped fine
  • 3 tbsps Dry sherry
  • 12 Garlic cloves crushed
  • Pinch of Smoked Paprika
  • Large bunch of fresh coriander chopped fine
  • ½ Lemon juiced
  • Sea Salt
  • Freshly ground black pepper
  • Crushed red chilli flakes
  • Crusty Bread
Garlicky King Prawns & Chorizo Garlicky King Prawns & Chorizo
Garlicky King Prawns & Chorizo

Pass the crusty bread to mop up all that garlicky prawn and chorizo oil infused deliciousness!! YESSSSS... so simple with just a few ingredients and totally bursting with flavour. In my house you just can’t go wrong with prawns and chorizo... such a winner with the family that the eldest who becomes a teenager next week (Eeeeek!!) has requested it for ‘one of his birthday dinner dishes!’  


I dry fried the chorizo until golden and crisp, removed it, then sautéed the garlic and chilli in all the pan juices and olive oil.  To that I added king prawns, fresh red chilli, dry sherry, coriander, lemon juice, a pinch of smoked paprika, sea salt, freshly ground black pepper and more chilli flakes.  Then added the chorizo back into the pan, heated through and served piping hot with crusty bread to mop up all the garlicky oils... seriously I could eat this every day!


METHOD

  1. Dry fry the chorizo in a saucepan over medium heat until cooked and slightly crisp, remove chorizo on kitchen towel with a slotted spoon
  2. Add a good glug of the olive oil into the juices in the pan and add the garlic and red chillis, cook for a couple of minutes
  3. Add the prawns and sauté until the prawns are cooked and change to a pinkish colour
  4. Add the sherry, paprika and lemon juice and sauté until the liquid is boiling
  5. Add the chorizo back into the pan with the coriander and the remaining olive oil
  6. Mix well, heat through and season with salt, pepper and crushed red chilli to taste
  7. Serve with crusty bread to mop up all the delicious juices

I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.


My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.


I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.

More from me
Garlicky King Prawns & Chorizo

Pass the crusty bread to mop up all that garlicky prawn and chorizo oil infused deliciousness!! YESSSSS... so simple with just a few ingredients and totally bursting with flavour. In my house you just can’t go wrong with prawns and chorizo... such a winner with the family that the eldest who becomes a teenager next week (Eeeeek!!) has requested it for ‘one of his birthday dinner dishes!’  


I dry fried the chorizo until golden and crisp, removed it, then sautéed the garlic and chilli in all the pan juices and olive oil.  To that I added king prawns, fresh red chilli, dry sherry, coriander, lemon juice, a pinch of smoked paprika, sea salt, freshly ground black pepper and more chilli flakes.  Then added the chorizo back into the pan, heated through and served piping hot with crusty bread to mop up all the garlicky oils... seriously I could eat this every day!

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 150 ml Olive Oil
  • 500 g Tiger Prawns peeled and deveined tails in tact
  • 200 g Chorizo diced
  • 2 Red chillis chopped fine
  • 3 tbsps Dry sherry
  • 12 Garlic cloves crushed
  • Pinch of Smoked Paprika
  • Large bunch of fresh coriander chopped fine
  • ½ Lemon juiced
  • Sea Salt
  • Freshly ground black pepper
  • Crushed red chilli flakes
  • Crusty Bread

METHOD

  1. Dry fry the chorizo in a saucepan over medium heat until cooked and slightly crisp, remove chorizo on kitchen towel with a slotted spoon
  2. Add a good glug of the olive oil into the juices in the pan and add the garlic and red chillis, cook for a couple of minutes
  3. Add the prawns and sauté until the prawns are cooked and change to a pinkish colour
  4. Add the sherry, paprika and lemon juice and sauté until the liquid is boiling
  5. Add the chorizo back into the pan with the coriander and the remaining olive oil
  6. Mix well, heat through and season with salt, pepper and crushed red chilli to taste
  7. Serve with crusty bread to mop up all the delicious juices

I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.


My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.


I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.

More from me