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Spanish prawns, peppers and aioli

Name: Spanish prawns, peppers and aioli
Total time: 45 min
Ingredients: peppers 2, seeded and cut into large chunks; lemons 1½, ½ juiced; garlic 4 large cloves, 1 thinly sliced; small cooking chorizo sausages 200g, halved; onion 1, cut into 8 chunks; olive oil; sherry vinegar 1 tbsp; thyme leaves 2 tsp; sweet smoked paprika 2 tsp; shell-on raw king prawns 16; mayonnaise 150g

45 minutes
serves 2
Easy

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

Published: April 21, 2015 at 4:59 pm

Ingredients

peppers 2, seeded and cut into large chunks
lemons 1½, ½ juiced
garlic 4 large cloves, 1 thinly sliced
small cooking chorizo sausages 200g, halved
onion 1, cut into 8 chunks
olive oil
sherry vinegar 1 tbsp
thyme leaves 2 tsp
sweet smoked paprika 2 tsp
shell-on raw king prawns 16
mayonnaise 150g

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.