dinner

Smoky Spanish Garlic Prawns with Chorizo and Wilted Greens

Name: Smoky Spanish Garlic Prawns with Chorizo and Wilted Greens
Ingredients: 1 lb (454 g) Large prawns, peeled and deveined, tails on; 4 oz (113 g) Spanish chorizo, casing removed and diced; 3 tbsp (45 ml) Extra virgin olive oil; 6 cloves Garlic cloves, thinly sliced; 1 tsp Smoked paprika; 1/4 tsp Red pepper flakes; 5 oz (142 g) Baby spinach; 1/2 lemon Lemon, for serving; pinch Flaky sea salt, for finishing; 2 tbsp Fresh parsley, chopped, for garnish

Nutrition

1212

kcal

Calories

75.9

Protein

48.7

Carbs

79.7

Fat

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Ingredients(10)

Large prawns, peeled and deveined, tails on1 lb (454 g)

Spanish chorizo, casing removed and diced4 oz (113 g)

Extra virgin olive oil3 tbsp (45 ml)

Garlic cloves, thinly sliced6 cloves

Smoked paprika1 tsp

Red pepper flakes1/4 tsp

Baby spinach5 oz (142 g)

Lemon, for serving1/2 lemon

Flaky sea salt, for finishingpinch

Fresh parsley, chopped, for garnish2 tbsp

Instructions

Pat the prawns completely dry with paper towels. This is crucial for a good sear.

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat. Add the diced chorizo and cook, stirring occasionally, until it's crispy and has rendered most of its fat, about 5-7 minutes. Use a slotted spoon to remove the chorizo to a plate lined with paper towels, leaving the rendered fat in the skillet.

Increase the heat to medium-high. Add the remaining 1 tablespoon of olive oil to the skillet. Once shimmering, add the sliced garlic and cook until fragrant and just beginning to turn golden, about 30-60 seconds. Be careful not to burn the garlic. Stir in the smoked paprika and red pepper flakes, and cook for another 15 seconds until fragrant, blooming the spices.

Add the dried prawns to the skillet in a single layer. Season them lightly with flaky sea salt. Sear for 1-2 minutes per side, until they are pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary.

Add the baby spinach to the skillet with the prawns. Toss gently for 1-2 minutes, until the spinach is just wilted. The residual heat will cook it down.

Return the crispy chorizo to the skillet. Toss everything together to combine.

To serve, divide the prawn and chorizo mixture among shallow bowls. Squeeze fresh lemon juice over the top and garnish generously with chopped fresh parsley. Serve immediately.