Spanish prawns, peppers and aioli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 peppersseeded and cut into large chunks
- 1½ lemons½ juiced
- 4 large cloves garlic1 thinly sliced
- 200g small cooking chorizo sausageshalved
- 1 onioncut into 8 chunks
- olive oil
- 1 tbsp sherry vinegar
- 2 tsp thyme leaves
- 2 tsp sweet smoked paprika
- 16 shell-on raw king prawns
- 150g mayonnaise
Nutrition: per serving
- kcal547
- fat46.4g
- saturates10g
- carbs12g
- fibre2.5g
- protein18.4g
- salt2.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss together the peppers, quartered lemons, whole and sliced garlic, chorizo, onion, 1½ tbsp olive oil, vinegar, thyme and 1½ tsp of the paprika with plenty of seasoning, and spread them onto a large roasting tray. Roast for 25 minutes, until the veg is charring and the sausages are cooked through.
step 2
Remove the whole garlic from the tray, add the prawns and put back in the oven, reserving the garlic. Roast for 5-10 minutes until the prawns are pink and crisp.
step 3
While the prawns are cooking, squeeze the roasted garlic out of its skins and mash well until smooth. Stir it through the mayonnaise with the remaining ½ tsp paprika and lemon juice.
step 4
Serve in a large dish, with a finger bowl on the side, and eat with plenty of the garlicky aioli.
