Prawns al Chorizo
This fantastic dish was served in a restaurant in Bradford UK. I asked the chef for a copy of the recipe, and he was kind enough to oblige. I have made it for many of my friends and for parties as well, every time with great success. The chorizo tastes fantastically mixed with the rest of the ingredients.
This fantastic dish was served in a restaurant in Bradford UK. I asked the chef for a copy of the recipe, and he was kind enough to oblige. I have made it for many of my friends and for parties as well, every time with great success. The chorizo tastes fantastically mixed with the rest of the ingredients.
- Carbohydrate 15.4871638784241 g
- Cholesterol 276.863036861684 mg
- Fat 29.5251624808928 g
- Fiber 1.97349503616095 g
- Protein 34.6915427888062 g
- Saturated Fat 14.9626797879439 g
- Serving Size 1 1 Serving (305g)
- Sodium 669.725857304701 mg
- Sugar 13.5136688422631 g
- Trans Fat 2.11139688782551 g
- Calories 466 calories
Step-by-step
- If the prawns used are with shell, peel them and remove the black string. Chop The onion and garlic. Cut Chorizo into thin slices.
- Sautee prawns with chorizo, garlic and onions for few minuttes.
- Add chilli sauce cook for 2 minuttes
- Add spinach, cream and coriander cook for about 2 minuttes, until sauce thicken.
- Stir through and serve - enjoy with chunks of good bread
Ingredient weights and volumetric measures omit how the fat behaves when heat hits cured pork sausage. Rendering sliced chorizo slowly draws out paprika-laden oils that then serve as the primary cooking medium for the aromatics, replacing standard cooking oil entirely. Keeping the pan at medium-low prevents the garlic from scorching while the rendered fat absorbs the aromatics from the onions and chopped green chili.
Assessing protein doneness requires visual cues rather than a digital thermometer since shellfish cook rapidly. Raw tiger prawns transition from translucent grey to an opaque pink with white interiors, curling into loose C-shapes precisely when they reach optimal tenderness. Pulling the pan off the heat the moment that C-shape forms prevents the flesh from turning rubbery, ensuring the seafood retains a snap rather than a tough bite.
Thickening double cream happens rapidly once leafy greens release their moisture into the pan. Simmering the mixture for precisely two minutes lets the dairy reduce enough to coat the back of a spoon without breaking or separating into oil and solids. Adding fresh coriander at the very end preserves the volatile aromatic compounds that heat otherwise degrades during prolonged simmering.
Storing leftovers in an airtight container for up to 48 hours is possible, though seafood quality declines upon reheating. Gentle warming over low heat prevents the cream sauce from curdling, while crusty bread helps absorb any liquid that separates during storage.
