Smoky garlic king prawns and chorizo - sizzling, paprika-rich chorizo paired with sweet king prawns in a garlicky, olive oil sauce. Ready in minutes and perfect for scooping up with crusty bread.
The (sometimes) sunny weather at home, in early August, inspired me to make this delicious smoky garlic king prawns and chorizo recipe!
Prawns and chorizo are a perfect combination and with the addition of smoked hot pimenton (or smoked paprika) and garlic, and garnished with chopped parsley and a squeeze of fresh lemon, you end up with a very quick starter or tapas dish. Crusty bread is a must to soak up the flavoured oil!
Tips
- Enjoy as a starter or as part of a tapas selection.
- Optional variations:
- Spicy version - add chilli flakes or fresh red chilli.
- Tomato boost - add cherry tomatoes for a light sauce.
- Add greens - stir in spinach at the end.
- Creamy version - add a splash of double cream for a richer dish.
- Prawn and chorizo rice - stir through cooked rice for a full meal.
- Prawn and chorizo pasta - toss with linguine or spaghetti.
- This smoky garlic king prawns and chorizo recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
1 to 2 minutes per side until pink and opaque.
Yes - defrost fully and pat dry before cooking.
Use a cured Spanish-style chorizo ring, not soft sandwich chorizo slices.
It's best cooked fresh, but leftovers can be reheated gently.
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How to make these Smoky Garlic King Prawns and Chorizo
Ingredients
- 1 tbsp + 1 tsp olive oil
- 1 tsp smoked hot pimenton or smoked paprika
- 3 cloves garlic, crushed
- 260g (approx. 12 large) raw king prawns
- 100g chorizo (cured from a ring), cut in 1cm slices
- salt and freshly ground black pepper
- fresh flat leaf parsley, chopped, to garnish
To serve:
- wedges of lemon
- shop bought or homemade crusty bread
Instructions
- Put the tbsp of oil, pimenton or smoked paprika, garlic, prawns and chorizo into a large bowl. Season with salt and freshly ground black pepper and stir to coat well.
- Coat the surface of a large frying pan or skillet with the tsp of oil and heat on high. Once hot, add the coated prawns and chorizo and cook in an even layer for 1.5 minutes without stirring. Turn the prawns and chorizo slices over and cook for another 1.5 minutes, again without stirring.
- Transfer to a serving bowl, garnish with the chopped parsley and serve with the wedges of lemon and some shop bought or homemade crusty bread.
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Smoky Garlic King Prawns and Chorizo
Equipment
Ingredients
- 1 tbsp + 1 tsp olive oil
- 1 tsp smoked hot pimenton or smoked paprika
- 3 cloves garlic crushed
- 260 g (9.2 oz) (approx. 12) large raw king prawns
- 100 g (3.5 oz) chorizo (cured from a ring) cut in 1cm slices
- salt and freshly ground black pepper
- fresh flat leaf parsley chopped, to garnish
To serve:
- wedges of lemon
- shop bought or homemade crusty bread
Instructions
- Put the tbsp of oil, pimenton or smoked paprika, garlic, prawns and chorizo into a large bowl. Season with salt and freshly ground black pepper and stir to coat well.
- Coat the surface of a large frying pan or skillet with the tsp of oil and heat on high. Once hot, add the coated prawns and chorizo and cook in an even layer for 1.5 minutes without stirring. Turn the prawns and chorizo slices over and cook for another 1.5 minutes, again without stirring.
- Transfer to a serving bowl, garnish with the chopped parsley and serve with the wedges of lemon and some shop bought or homemade crusty bread.
Notes
- Enjoy as a starter or as part of a tapas selection.
- Optional variations:
- Spicy version - add chilli flakes or fresh red chilli.
- Tomato boost - add cherry tomatoes for a light sauce.
- Add greens - stir in spinach at the end.
- Creamy version - add a splash of double cream for a richer dish.
- Prawn and chorizo rice - stir through cooked rice for a full meal.
- Prawn and chorizo pasta - toss with linguine or spaghetti.
- This smoky garlic king prawns and chorizo recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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