Dinner · Spanish · 15 min
Smoky Spanish Garlic Prawns with Chorizo and Wilted Greens
- Calories
- 1212
- Protein
- 76g
- Carbs
- 49g
- Fat
- 80g
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
Method
- 01Pat the prawns completely dry with paper towels. This is crucial for a good sear.
- 02Heat 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.
- 03Increase 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.
- 04Add 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.
- 05Add 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.
- 06Return the crispy chorizo to the skillet. Toss everything together to combine.
- 07To 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.
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