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.
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
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.
Nutrition
- 367kcals Calories
- 25.5g (5.5g saturated) Fat
- 18.9g Protein
- 16.5g (2.5g sugar) Carbs
- 0.8g Salt
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