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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.

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