Tuesday, November 01, 2011

Chorizo with Prawns - one of the best Spanish tapas

Prawns look a little bit scary watched from too close. 
Crazy eyes, large antennaes and especially - the large sharp rostrum, the part on top of their head which probably helps them to live better lifes, but has caused me a lot of pain while being not attentive during their preparation.  
But nevertheless, although looking scary and kind of ugly, prawns are healthy, low-calory food loaded with protein and containing nearly no fat. 
One of the first times I tasted prawns was about ten years ago when we went to a tapas bar and ordered Chorizo with Prawns. I still remember those tapas. The combination of the rather delicate taste of prawns and the bold, spicy and smoky flavour of Chorizo is hard to forget. And today we are going to talk a little bit more about this.

 Ingredients for 2 portions:
For the fried prawns:
  • 10 raw green prawns
  • 7 0z (200 g) Chorizo sausage, sliced in 1/2-inch (1 cm) pieces
  • 1 garlic clove, minced
  • olive oil 
  • salt
For the salad (which is optional, but very tasty additive):
  • 2 handfuls Arugula salad
  • 2 tsp of honey
  • 4 Tbsp olive oil
  • 4 Tbsp balsamic vinegar
  • salt to taste
Prepare the fried shrimps with Chorizo:
Heat the olive oil in a pan and put the slices of Chorizo into the oil for a minute until golden and crisp. Turn them to the other side for 30 seconds and take them away with a slotted spoon. Cook shrimps in batches in the olive oil for four minutes, two minutes for a side until their color changes to pink). Add garlic, Sprinkle with salt and take away from the heat.
Add the fried Chorizo to the mixture and lay everything over the salad.

Prepare the Arugula salad:
Chop Arugula. 
Mix honey, vinegar, olive oil and salt and spread over the salad. Serve in two plates and place some prawns and Chorizo slices on top of each salad. 

Do not remove the shell of the shrimps before frying - their meat gets much more tender when fried with the shell on.

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