King Prawn and Chorizo Tapas
Serves: 2 as part of a main meal of 4 for sharing tapas
  • 1 Tbsp Olive oil
  • 1 Onion
  • 1 Garlic clove
  • 100g Chorizo, sliced in to coins
  • 180g King prawns, shelled and deveined
  • 1 Tbsp Tomato puree
  • 1 Tbsp Water
  • 2 Tbsp Red wine
  • 4 Thyme sprigs
  • Small bunch parsley
  1. In a frying pan on low heat, warm the oil.
  2. Finely chop the onion and garlic. Slowly cook the onion until translucent, add the garlic and turn the heat up to medium.
  3. Add the chorizo coins to the pan and as soon as they've released their oil, add the prawns, tomato puree, water and red wine.
  4. Stir regularly ensuring the prawns cook evenly and the sauce comes together.
  5. Turn off the heat as soon as the prawns are opaque and the grey has been replaced by pink.
  6. Finely chop the herbs and stir in.
  7. Loosen the sauce off with a little more olive oil.
  8. Check the seasoning and serve.
Serve on top of toasted ciabatta or make in to a more rounded meal by pairing with orzo, tagliatelle or gnocchi.
Add some diced chilli or a pinch of cayenne to spice it up.
Stir in red pepper slices or a handful of fresh spinach.
Recipe by A Life of Geekery at

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