Prawns with chorizo

Name: Prawns with chorizo
Prep time: 30 min
Cook time: PT12-15M
Yield: Serves 8
Cuisine: Spanish recipes
Ingredients: 24 thin slices chorizo; 24 very large raw prawns, heads and shells on; Handful fresh flatleaf parsley, finely chopped; Handful fresh basil, finely chopped; For the croutes; 1 brioche loaf, crusts removed; 2 tbsp olive oil; 2 tsp chilli oil; For the braised baby leeks; 32 thin baby leeks, halved lengthways, or 16, if the leeks are fatter, halved lengthways and washed; 2 garlic cloves, crushed; 150ml extra-virgin olive oil; Grated zest and juice of 1 lemon

Easy
December 2007

Easy
December 2007

Serves 8
Takes 30 minutes to make, 12-15 minutes in the oven, plus cooling and chilling

This recipe for prawns with chorizo is an easy starter perfect for a formal dinner party or a Spanish-themed tapas party. Get the largest fresh prawns that you can find.

Nutrition: per serving

Calories: 367kcals
Fat: 25.5g (5.5g saturated)
Protein: 18.9g
Carbohydrates: 16.5g (2.5g sugar)
Salt: 0.8g

Nutrition: per serving

Calories: 367kcals
Fat: 25.5g (5.5g saturated)
Protein: 18.9g
Carbohydrates: 16.5g (2.5g sugar)
Salt: 0.8g

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Ingredients

24 thin slices chorizo
24 very large raw prawns, heads and shells on
Handful fresh flatleaf parsley, finely chopped
Handful fresh basil, finely chopped

For the croutes

1 brioche loaf, crusts removed
2 tbsp olive oil
2 tsp chilli oil

For the braised baby leeks

32 thin baby leeks, halved lengthways, or 16, if the leeks are fatter, halved lengthways and washed
2 garlic cloves, crushed
150ml extra-virgin olive oil
Grated zest and juice of 1 lemon

24 thin slices chorizo
24 very large raw prawns, heads and shells on
Handful fresh flatleaf parsley, finely chopped
Handful fresh basil, finely chopped

For the croutes

1 brioche loaf, crusts removed
2 tbsp olive oil
2 tsp chilli oil

For the braised baby leeks

32 thin baby leeks, halved lengthways, or 16, if the leeks are fatter, halved lengthways and washed
2 garlic cloves, crushed
150ml extra-virgin olive oil
Grated zest and juice of 1 lemon

Method

Preheat the oven to 190°C/ fan170°C/gas 5. Make the croûtes. Cut the brioche into 8 thick squares, measuring 8cm x 3cm, and put on a baking sheet. Drizzle over both the oils and season with a little salt. Bake for 12-15 minutes, turning occasionally, until golden. Remove. Set aside to cool, then store in an airtight container until ready to serve.
Make the braised leeks. Cook the leeks in boiling, salted water for 2-3 minutes or until tender. Whisk the garlic, oil, lemon zest and juice and some seasoning together in a shallow, non-metallic dish. Drain the leeks and plunge them immediately in the dressing, turning to coat. Cover and set aside until cool, then chill until ready to serve.
Heat a large, heavy-based frying pan over a medium heat. Add the chorizo slices in 1 layer and fry for 2 minutes each side, until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Cool, then store in an airtight container until ready to serve.
Add the prawns to the chorizo oil left in the frying pan and cook for 2-3 minutes each side, until pink and cooked through. Remove from the pan and allow to cool, then add to the leeks and chill until ready to use.
To serve, bring everything up to room temperature. Put a brioche croûte on each plate. Remove the leeks from the dressing and place on top of the croûtes. Layer the prawns and chorizo on top of the leeks, using a wooden skewer to secure. Whisk the herbs into the reserved dressing and spoon over the top and serve.

Method

Preheat the oven to 190°C/ fan170°C/gas 5. Make the croûtes. Cut the brioche into 8 thick squares, measuring 8cm x 3cm, and put on a baking sheet. Drizzle over both the oils and season with a little salt. Bake for 12-15 minutes, turning occasionally, until golden. Remove. Set aside to cool, then store in an airtight container until ready to serve.
Make the braised leeks. Cook the leeks in boiling, salted water for 2-3 minutes or until tender. Whisk the garlic, oil, lemon zest and juice and some seasoning together in a shallow, non-metallic dish. Drain the leeks and plunge them immediately in the dressing, turning to coat. Cover and set aside until cool, then chill until ready to serve.
Heat a large, heavy-based frying pan over a medium heat. Add the chorizo slices in 1 layer and fry for 2 minutes each side, until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Cool, then store in an airtight container until ready to serve.
Add the prawns to the chorizo oil left in the frying pan and cook for 2-3 minutes each side, until pink and cooked through. Remove from the pan and allow to cool, then add to the leeks and chill until ready to use.
To serve, bring everything up to room temperature. Put a brioche croûte on each plate. Remove the leeks from the dressing and place on top of the croûtes. Layer the prawns and chorizo on top of the leeks, using a wooden skewer to secure. Whisk the herbs into the reserved dressing and spoon over the top and serve.