Olive Magazine
Spanish Prawns Recipe with Peppers and Aioli

Spanish prawns, peppers and aioli

Published: April 21, 2015 at 4:59 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Prawns, peppers and aioli make for a delicious Spanish-inspired one-pot dinner for two. The garlicky aioli is a delicious side to dip the juicy prawns in

Nutrition:
NutrientUnit
kcal547
fat46.4g
saturates10g
carbs12g
fibre2.5g
protein18.4g
salt2.2g
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Ingredients

  • 2 peppers, seeded and cut into large chunks
  • 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.

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