Spanish prawns
- Preparation and cooking time
- Prep:
- Cook:
- 30 mins to marinate
- Easy
- Serves 2
Skip to ingredients
Prawns
- 1 pack prawns (275g), fresh or frozen, peeled and heads removed
- 1 tbsp olive oil
- Salt and pepper to taste
- Juice of half a lemon
Marinade
- 1 pack prawns (275g), fresh or frozen, peeled and heads removed
- 1 tbsp olive oil
- Salt and pepper to taste
- Juice of half a lemon
- 2 tbs olive oil
- 2 tsps smoked paprika
- 1 tsp ground coriander
- 2 cloves garlic, crushed (smoked garlic works really well)
- Chopped fresh chilli (remove seeds for less heat)
- A chopped spring onion
- juice of half a lime
- half tsp salt
- 2 or 3 grindings of black pepper
Method
step 1
(optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.step 2
Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.step 3
Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.step 4
Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.step 5
Goes well with spicy sweet potato wedges and cauliflower 'couscous'.
