Saucy Spanish Prawns With Chorizo

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #27865

August 31, 2017

Categories: Shrimp Spanish, Wine, more



"From one of our national supermarkets and their free monthly magazine April '17."

Original is 4 servings

Nutritional

  • Serving Size: 1 (519.2 g)
  • Calories 544.8
  • Total Fat - 26.8 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 343.4 mg
  • Sodium - 1989.5 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.9 g
  • Protein - 46.9 g
  • Calcium - 248 mg
  • Iron - 3.2 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a large frying pan or pot ov3er medium-high heat, heat oil and add chorizo and cook, stirring, for 2 minutes or until crisp and using a slotted spoon, transfer chorizo to small plate and reserve.

Step 2

Add the fennel, onion, garlic and paprika to the pan or pot and cook, stirring, for 3 minutes or until vegetables are just wilted and then stir in wine and stock and bring to a simmer, cover and simmer for 5 minutes to blend flavours.

Step 3

Stir in prawns and season with salt and pepper, cover and cook, stirring occasionally, for 4 minutes or until prawns are just cooked through.

Step 4

Remove from heat and stir in reserved chorizo and season with salt and pepper and sprinkle with chives, drizzle with more oil and serve with bread and lemon wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the chorizo sausage, look for one that has a bright red colour and a firm texture.
  • When selecting the shrimp, make sure they are fresh and not frozen.

  • Instead of chorizo sausage, use andouille sausage. This will provide a smokier, spicier flavor that still has a lot of depth.
  • Instead of ciabatta bread, use French baguette. This will give a light, airy texture to the dish and will provide a nice contrast to the saucy prawns.

Curry Prawns with Chorizo Heat the oil in a large frying pan or pot over medium-high heat and add the chorizo and cook, stirring, for 2 minutes or until crisp. Transfer the chorizo to a small plate and reserve. Add the fennel, onion, garlic and curry powder to the pan or pot and cook, stirring, for 3 minutes or until vegetables are just wilted. Stir in the white wine and chicken stock and bring to a simmer, cover and simmer for 5 minutes to blend flavours. Stir in the prawns and season with salt and pepper, cover and cook, stirring occasionally, for 4 minutes or until prawns are just cooked through. Remove from heat and stir in the reserved chorizo and season with salt and pepper and sprinkle with chives, drizzle with more oil and serve with bread and lemon wedges.



Roasted Potatoes with Parsley and Garlic - Roasted potatoes are the perfect side dish for this saucy Spanish prawns and chorizo dish. The potatoes are roasted with parsley and garlic for a delicious and flavorful accompaniment. The potatoes will soak up the delicious sauce and add a nice texture to the meal.


Grilled Asparagus with Lemon and Thyme: Grilled asparagus is a great addition to this Spanish prawns and chorizo dish. The asparagus is lightly charred and seasoned with lemon and thyme for a flavorful and healthy side. The asparagus will pair nicely with the saucy prawns and chorizo, adding a fresh and light element to the meal.




FAQ

Q: Can I use a different type of sausage?

A: Yes, you can use a different type of sausage such as chorizo, kielbasa, or Andouille. Just make sure that it is cooked before adding it to the pan.



Q: How long should I cook the sausage?

A: Cook the sausage until it is cooked through and no longer pink in the center, about 10-12 minutes. Turn the sausage occasionally to ensure even cooking.

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Fun facts:

The paprika used in this recipe is a type of smoked paprika, also known as pimentón de la Vera, which is a popular spice in Spanish cuisine. It has been produced in the La Vera region of Spain since the 16th century and is protected by the European Union.

The chorizo sausage used in this recipe is a type of Spanish sausage made from pork, garlic, and paprika. It is said to have been invented by Christopher Columbus on his voyage to the Americas in the 15th century, and is now a popular ingredient in many Spanish dishes.