- 150ml rapeseed oil
- 3 garlic cloves, sliced
- 120g chorizo, halved and sliced
- 1 tsp smoked paprika
- 1 roasted red pepper sliced
- 600g Dublin Bay prawns, shells removed
- sea salt and freshly ground black pepper
- Zest of 1 lemon
- 2 tbsp parsley, chopped
- Grilled sourdough bread, to serve
Ingredients
Main
- 150ml rapeseed oil
- 3 garlic cloves, sliced
- 120g chorizo, halved and sliced
- 1 tsp smoked paprika
- 1 roasted red pepper sliced
- 600g Dublin Bay prawns, shells removed
- sea salt and freshly ground black pepper
- Zest of 1 lemon
- 2 tbsp parsley, chopped
- Grilled sourdough bread, to serve
Method
Copy TextHeat the oil in a heavy based pan.
Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.
Just as the garlic starts to caramelise and change colour add the prawns.
Cook for a further 2-3 minutes, add lemon zest and chopped parsley.
Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread
Method
Copy TextHeat the oil in a heavy based pan.
Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.
Just as the garlic starts to caramelise and change colour add the prawns.
Cook for a further 2-3 minutes, add lemon zest and chopped parsley.
Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread
Review
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