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Prawns with Chorizo, Chili, Lemon, and Parsley

We are of a decided opinion that chorizo makes everything taste better! Its paprika-laden oil infuses other ingredients with a lovely smokiness and when paired with prawns, this spells perfection. The chili flakes here add just a little heat and the citrus from the lemon brings in a floral acidity that unites all the flavors. This dish is easy-peasy and “Oh, so good!”

Prawns with Chorizo, Chili, Lemon, and Parsley

5½ oz. Spanish chorizo sausages, cut into ¾” slices
1 tbs. extra-virgin olive oil
2 garlic cloves, thinly sliced
1 lb. large, raw prawns
1 tsp. chili flakes
juice and zest of 1 lemon
2 tbs. finely chopped Italian parsley
crusty bread and char-grilled lemon, to serve

Heat a large skillet over medium heat. Add the chorizo and cook 3-4 minutes or until crisp and the oil is released. Remove from the pan and discard all but 1 tbs. of the oil.

Add the olive oil and reduce the heat to medium-low. Cook the garlic for 1 minutes, or just until starting to color. Increase the heat to medium-high and add the prawns and chili flakes, then toss for 2 minutes. Add the lemon juice and chorizo and toss for another minute, or until the prawns are opaque. Sprinkle with the lemon zest and parsley and serve immediately with crusty bread and char-grilled lemon halves.

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