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PREP 5 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 500 g Shell on tiger prawns
  • 3 tbsps extra virgin olive oil
  • 80 g chorizo sausage small dice
  • 3 cloves garlic crushed
  • 1 red chilli deseeded and chopped
  • ½ tsp sweet Spanish paprika
  • 3 tbsps flat leaf parsley chopped
  • 2 tbsps lemon juice

Click here to pre-order my new book

Gambas Pil Pil with Smoky Chorizo

Gambas Pil Pil with Smoky Chorizo

If you are craving a taste of Spain then my garlic and chilli prawn recipe spiked with smoky chorizo is perfect for that easy no effort meal. The one thing I insist on is some great bread to mop up all of those incredible flavours.

  1. Pre-heat your frying pan over a high heat then add the oil, pop in the prawns then cook for 2-3 minutes or until the prawns are pink, remove them from the pan and set to one side. Add the chorizo, garlic and chilli then cook for a further 2 minutes. Add the prawns back into the pan then sprinkle in the parsley and squeeze in the lemon juice to taste. Serve with some crusty bread.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Gambas Pil Pil with Smoky Chorizo

Gambas Pil Pil with Smoky Chorizo

If you are craving a taste of Spain then my garlic and chilli prawn recipe spiked with smoky chorizo is perfect for that easy no effort meal. The one thing I insist on is some great bread to mop up all of those incredible flavours.

PREP 5 minutes
TOTAL 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 500 g Shell on tiger prawns
  • 3 tbsps extra virgin olive oil
  • 80 g chorizo sausage small dice
  • 3 cloves garlic crushed
  • 1 red chilli deseeded and chopped
  • ½ tsp sweet Spanish paprika
  • 3 tbsps flat leaf parsley chopped
  • 2 tbsps lemon juice
  1. Pre-heat your frying pan over a high heat then add the oil, pop in the prawns then cook for 2-3 minutes or until the prawns are pink, remove them from the pan and set to one side. Add the chorizo, garlic and chilli then cook for a further 2 minutes. Add the prawns back into the pan then sprinkle in the parsley and squeeze in the lemon juice to taste. Serve with some crusty bread.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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