Spanish prawns, peppers and aioli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 peppers, seeded and cut into large chunks
- 1½ lemons, ½ juiced
- 4 large cloves garlic, 1 thinly sliced
- 200g small cooking chorizo sausages, halved
- 1 onion, cut 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
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.