Serves 2
1 small stick of spicy chorizo (I actually prefer using Hot Hungarian Csabai) sliced
1/2 tbsp olive oil
1 tsp smoked paprika
1 clove garlic (depending on tolerance), crushed
1 long red chilli, finely diced
2 tomatoes, de-seeded and diced
2 tbsp of dry sherry
2 tbsp of continental parsley, finely chopped
1 lemon, cut into quarters
1/2kg of pippies
6 king prawns (peeled or unpeeled, whatever suits you)
1. Heat oil in pan. Fry off chorizo until crispy. Remove with tongs and drain on paper towel. Keep oil (it has lots of nice flavour from the sausage).
2. Add the pippies, garlic, chilli, paprika, tomatoes and sherry. Toss and put lid on pan. Periodically shake pan and stir pippies.
3. When the pippies are mostly open, add prawns. As soon as prawns are cooked add the parsley and stir. Serve with lemon.
Serving suggestion - Brown rice or crusty bread (gluten free) with some rocket on the side.
Alternatives - You could leave out the prawns altogether. You could also use scallops instead of pippies and prawns but this would mean you cook at step 2 only very briefly.
