I served it last night with a part-baked ciabatta that I baked and allowed to cool for five minutes before serving, some leftover salad from Sunday with Manchego and a quick garlic mayonaise (just crush a clove of garlic into a couple of tablespoons of mayonaise and a pinch of paprika). This served two of us with some left over, but if served with a couple of plates of other Spanish themed treats, it could easily serve 4.
1 packet raw prawns
2 cooking chorizo sausages
1 red onion
1 clove garlic
1 red chilli
Handful of cherry tomatoes
1 red pepper
1 tbsp fresh parsley
Good glug of olive oil
Juice of half a lemon
Firstly add the olive oil to a pan or wok and place on a low heat.
Chop the onion and chilli and crush the garlic add to the pan to gently cook down and flavour the oil.
Slice the peppers and chop the tomatoes in half and add to the pan. Season generously and use a wooden spoon or spatula to move around to evenly coat.
Chop the parsley and set aside for a moment.
Chop the chorizo into little £1 coin sized discs and add to the pan. The chorizo will exude plenty of flavour and oil and mixed with the existing ingredients this will start to form a sauce. Allow to cook for 5-10 minutes until the chorizo is cooked through.
Finally add the prawns to the pan and again move around to ensure even cooking. These will cook in a matter of 2-3 minutes, and you can tell as they will turn pink in colour.
As soon as they are cooked remove from the heat and scatter over the parsley.
Plate up onto a sharing plate or platter and then squeeze over the lemon juice and give a final sprinkling of salt and pepper to taste.