RACHEL LETT
A taste of Spanish tapas — fresh fish, lemon, garlic and smoked paprika. Easy to make, and even easier to eat!
Prawns Pil-Pil
SERVES 2
75g chorizo, higher welfare, without additives like dextrose
2 tablespoons olive oil
2 garlic cloves, finely sliced
150g prawns, organic, higher welfare, sustainably sourced
1/2 teaspoon smoked paprika
1/2 lemon, juiced
1 tablespoon parsley, chopped
Ingredients
Roughly chop chorizo into slices or cubes. Add to a cold frying pan, stirring frequently, cook over a medium heat, until the fat has rendered out and the chorizo has developed colour — beginning with a cold pan will help render out the fat.
Add olive oil, garlic, prawns, smoked paprika, and continue to cook for 3 minutes until prawns have cooked through and garlic has softened.
Season with lemon juice, parsley, salt and pepper and serve. Enjoy with avocado and a simple green salad, using it to mop up the delicious spiced oil.