Surf and turf doesn’t get much better than this. Both ingredients are fab on their own of course, but cook them together and a little bit of magic happens.
750g (generous 1½ lbs) Australian prawns (banana or Mooloolaba king prawns, or premium prawns)
3½ Tbsp olive oil
6 fresh bay leaves
1 tsp dried oregano
½ tsp smoked paprika
1 tsp flaky sea salt, plus extra for sprinkling
150g (5 oz) soft spicy chorizo, sliced
6 cloves garlic, peeled and gently mashed with a mallet
PLEASE read up about prawns. I say it every time I put a recipe on Shared Kitchen: a cheap prawn is most likely a bad prawn (there are no bargains to be had when buying prawns). Buy Aussie – they have fantastic prawns.
1 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. For this dish I leave the prawns whole in their shell, but if you want to remove the shells, twist off the prawn heads, then peel off shells, leaving the small piece of shell on the tail intact. You can then remove the vein. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Rinse prawns and pat dry with paper towels.
3 Heat 2 tablespoons oil in a large frying pan (skillet) over a medium-high heat. Add chorizo and brown quickly on both sides. Transfer to a side plate with tongs. Reheat oil in pan and add about a third of the prawns; don’t overcrowd the pan. Cook a few minutes a side, until golden and cooked through. Transfer to the plate with chorizo and cook remaining prawns. Add in the bay leaves while cooking the prawns (poke them under prawns as they tend to spit as they get hot!).
4 When the last batch of prawns is cooked, stir in the garlic and cook a minute or two. Return all prawns and chorizo and any juices to the pan. Sprinkle prawns with sea salt, toss well, then serve.