Recipe: Tapas Style Chorizo and Prawns


  • 1 chorizo sausage, thinly sliced
  • 4 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 onion, diced
  • 1 bulb of fennel or 1 bunch of bok choy or 3 sticks of celery depending on your flavour preference
  • 500g green prawns, peeled and deveined with tail on
  • 250ml of white wine or chicken stock
  • 2 lemons
  • parsley to garnish


  • In a large frypan, cook chorizo until crisp and remove to a plate. Add garlic and onion and fry in  chorizo oil until soft.
  • Add paprika and fennel and cook until vegetables wilt.
  • Stir in wine or stock and simmer for 5 mins to allow flavours to develop.
  • Toss in the prawns and chorizo and cook until prawns are opaque.
  • Season with salt and pepper and serve with a sprinkle of parsley and a lemon wedge.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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