Spanish-spiced and Beer-marinated Prawns with Chorizo
A Spanish love affair with seafood and chorizo. Yum!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) Nomu Spanish rub
12 prawns, deveined, butterflied and head still attached
1/2 C (125 ml) beer
salt and milled black pepper
zest of 1 lemon
1 Tbsp (15 ml) butter
100 g chorizo, thinly sliced into rounds
squeeze of lemon juice for serving
handful of parsley, finely chopped, for garnishing
Mix the olive oil, garlic and Spanish rub together to form a paste. Dip the prawns into the paste and place in a glass bowl. Pour the beer over the prawns and season with salt, pepper and lemon zest. Allow to marinate for at least 2 hours.
Melt the butter in a pan and sauté the chorizo until golden brown and fragrant. Add the prawns, reserving the marinade, and fry for 3–4 minutes or until almost cooked. Add the reserved marinade to the pan and reduce by half. Remove from the pan and divide among small serving bowls.
To serve, season with a squeeze of fresh lemon juice and garnish with chopped parsley.