In my early 20s, I lived in Palma De Mallorca, Spain, where Tapas Tuesday was a big thing. We would go out at around nine o’clock and have a few at one restaurant before moving on to the next bar in a similar fashion until the wee hours. The streets were full every Tuesday without fail. This dish reminds me of those times. I don’t think I’ve ever consumed so much bread with aioli as I did living there.
Serves: 4
Ingredients
16 large raw prawns, defrosted
Zest of 1 lemon
1 teaspoon paprika
2 chorizo sausages
¼ cup extra virgin olive oil
3 large garlic cloves, roughly chopped
½ cup roughly chopped Italian parsley
Juice of ½ a lemon
1 red chilli, thinly sliced
Fresh focaccia and aioli to serve
Method
- Combine the prawns, lemon zest and paprika in a bowl. Set aside.
- Cut the chorizo into 1cm slices.
- Heat a medium pan on a medium heat. Add the chorizo and fry until crispy on both sides. You don’t need to add oil as the fat from the sausage will be enough. Put the cooked chorizo on a plate. Don’t clean the pan.
- Using the same pan, turn down the heat to medium/low. Add the oil and garlic, then cook for 2 minutes, stirring occasionally.
- Add the prawns and fry on both sides until just about cooked (this will only take a few minutes).
- Return the chorizo and all its delicious oil back to the pan. Add the parsley and lemon juice, then stir well.
- Garnish with chilli and serve with focaccia and aioli.
Extracted from Miss Polly’s Kitchen by Polly Markus. Photography by Melanie Jenkins
