Chiringuito Style Chorizo with Prawns

    "A mediterranean style surf and turf. The two together create a must have, packed with flavour, snack. Great as a lunch time tapas with a glass, or two, of chilled white wine. The sun shines all the way through it."

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    • 2tbsp Extra Virgin Olive Oil
    • 2 cloves Garlic - sliced
    • 350g/12oz Chorizo - cut into ½cm/¼in thick slices
    • Pinch Sea Salt
    • 8 to 10 fresh Prawns - shelled, deveined, rinsed and patted dry
    • 60ml/2fl oz dry White Wine
    • 2tbsp Flat leaf Parsley - chopped


    1. Add the oil to a frying pan on a medium heat;
    2. Add garlic and cook, stirring, until starts to turn golden;
    3. Add the chorizo and cook for 1 to 2 minutes, stirring a bit and turning once, until it’s oil begins to flow freely;
    4. Add pinch sea salt and prawns and cook, stirring occasionally, for 3 to 4 minutes, or until the prawns just turn pink;
    5. Add the wine and, stirring continuously, combine everything together well;
    6. Tip everything into a serving dish and garnish with parsley;
    7. Serve with crusty bread for the juices

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