Prawn and Chorizo Skewers

Ingredients

• 400 g large raw prawns, peeled
• 200 g cooking chorizo, cut into thick coins
• 2 tsp smoked paprika
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• a handful of parsley, chopped

Method

1. Thread them together

   Alternate prawns and chorizo coins tightly on the skewers. The point of the pairing is contact — the chorizo has to sit against the prawn so its fat bastes it as it renders.

2. Season lightly

   Mix the paprika, garlic and oil and brush it on. Go easy on salt: chorizo brings plenty of its own.

3. Cook hot and fast

   Grill or griddle over a high heat for about 3 minutes a side. Prawns are done the second they turn opaque and curl into a loose C — a tight O means overcooked.

   6 min

4. Rest a moment

   Let them sit for a minute on a warm plate so the paprika oil that has run out can be spooned back over rather than left on the grill.

   1 min

5. Serve

   Scatter with parsley and serve with lemon wedges to cut the fat.