Pan-fried Prawns & Chorizo with Chimichurri Sauce

The silly season is upon us!  Meaning, entertaining is on the cards, yes? This little recipe is the perfect addition to a tapas spread alongside plenty of bottles of chilled white wine. It is literally pan-fried chorizo & prawns. So simple, yet so delicious.  The chorizo oil adds so much flavour to the prawns.  To make it all pop, I generously drizzle this pan-fried goodness with homemade punchy chimichurri sauce. I love this kind of food - the rustic, messy, eat-with-your-hands kind of stuff.  Tuck in and enjoy with garlic and olive oil doused bruschetta. As a meal, this recipe serves 2, but feel free to double up when entertaining a crowd.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Servings 2

Ingredients
  

  • 125 g Chorizo thinly sliced
  • 400 g cleaned and deveined frozen prawn tails thawed out overnight or soaked in cold water
  • Olive oil for drizzling
  • Salt and pepper to taste

Chimichurri Sauce:

  • 30 g (2 cups) Flat leaf parsley leaves
  • 10 g (1/2 a cup) oregano leaves
  • 4 garlic cloves
  • 5 ml (1 tsp) smoked chilli flakes
  • 1 pinch of smoked paprika - optional
  • 60 ml (1/4 cup) red wine vinegar
  • 180 ml olive oil

Instructions
 

  • Start off by making the chimichurri sauce. Place the parsley, oregano, garlic, chilli, paprika and vinegar in a food processor and pulse until very finely chopped, I'm talking, almost liquidised -  and bright green. Spoon into a bowl and slowly add the oil in a steady stream whisking all the while until you've reached a thickish salad dressing consistency. Season with salt and pepper. Set aside or chill in the fridge until ready to use. The longer it stands the more the flavour will develop. Okay, done.
  • Heat a wok or frying pan ( I used AMC Cookware's 30 cm Gourmet Paella Pan).
  • Add the chorizo and fry over a moderate hot heat until almost crispy.
  • Add a little olive oil if there's not enough chorizo oil in the pan. Add the prawns and fry over high heat, tossing them around with the chorizo, until they become bright pink and opaque.
  • Season to taste.
  • Serve immediately drizzled generously with chimichurri. Enjoy with crispy bruschetta* on the side.
  • * Bruschetta: Sliced ciabatta, toasted in the oven until golden and crispy, rubbed with raw garlic and drizzled with olive oil.

Notes

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