🇪🇸 En español: Gambas al Chorizo
The combination of chorizo cooked in red wine and garlic with succulent tiger prawns is a sure-fire starter for any family gathering.
I like to serve it on grilled crusty bread with a good squeeze of fresh lime, absolutely delicious!
The last time the family gathered for Christmas at our house my wife and I decided we would eat Spanish-style. We had these garlic and chorizo prawns as an early appetizer and they were demolished in minutes, a great success!
Don’t think this is a Christmas-only recipe, my children and grandchildren regularly suggest we have it as a starter. I don’t blame them, it is really tasty.
It’s not the cheapest of dishes to make for a large gathering in the UK, raw shell-on prawns are pretty expensive but for a special occasion, we thought it worth the extra expense.
Give your guests a glass of chilled Cava to accompany the prawns and you have an authentic taste of Spain guaranteed to please.
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When serving this dish to guests, I like to place the prawns and chorizo in a shallow bowl in the middle of a large serving platter. I then scatter grilled bread and crusty fresh bread around the bowl so my guests can serve themselves.
Now all you need for a proper tapas spread is some patatas bravas and pimientos de Padron. Luckily we have recipes for both. If you really want to push the boat out, try pulpo a la gallega, that’s octopus cooked Gallician style, I love it, it’s my favourite tapas dish.
Garlic and Chorizo Prawns
- 2 large chorizo sausages thinly sliced
- ½ cup olive oil
- 6 garlic cloves crushed
- 4 lb medium green tiger prawns peeled leaving tails intact
- ½ cup fresh coriander (cilantro) chopped
- ½ cup red wine
- Lime wedges or lemon, to serve
- Crusty bread to serve
- Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, stirring occasionally, for 3 minutes. Add the red wine and cook for a further 2 minutes until reduced by half. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.
- Reduce heat to low. Add the oil and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawns curl and change colour. Add the chorizo coriander to the pan and stir to combine.
- Divide the prawn mixture among serving bowls. Serve with lemon wedges and crusty bread .