Description
Bright, smoky, and dangerously easy to eat, these prawn and chorizo skewers bring bold Spanish flavors to any gathering.
Ingredients
- 1 lb (450 g) prawns (16–20 count)
- 8 oz (225 g) Spanish chorizo
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp flaky salt
- 1/4 tsp red pepper flakes
- Juice of 1/2 lemon
Instructions
- Peel and devein the prawns, leaving tails on if desired.
- Slice chorizo into 1/4-inch coins.
- Toss prawns with olive oil, garlic, smoked paprika, flaky salt, red pepper flakes, and lemon juice; marinate for 10–15 minutes.
- Thread prawns and chorizo alternately on soaked or metal skewers.
- Preheat grill or grill pan to medium-high heat (approximately 400°F/200°C).
- Grill skewers for 2–3 minutes per side until chorizo is crisp and prawns are opaque.
- Rest for 2 minutes, then finish with a squeeze of lemon and chopped parsley.
Notes
Soak wooden skewers for at least 30 minutes to prevent burning. Use metal skewers for best results.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Spanish