A taste of Spanish tapas — fresh fish, lemon, garlic and smoked paprika. Easy to make, and even easier to eat!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
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.