Gambas al Ajillo con Chorizo (Spanish Prawns and Chorizo)

Gambas al Ajillo con Chorizo is a delicious Spanish dish. It mixes juicy prawns with the smoky flavor of chorizo.

This dish is a hit in tapas bars all over Spain. The garlic-infused olive oil brings everything together for a tasty treat.

You can serve it as an appetizer or as part of a tapas meal. Pair it with some crusty bread to soak up the tasty juices. A glass of dry sherry or white wine makes it even better.

Ingredients:

• 1 lb large prawns, peeled and deveined, tails on
• 6 oz Spanish chorizo, sliced into thin rounds
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chili flakes (optional)
• Juice of 1/2 lemon
• 2 tablespoons fresh parsley, chopped
• Kosher salt and black pepper to taste
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add chorizo and cook until it turns golden and gives off fat, about 2-3 minutes.
3. Add garlic and chili flakes.
4. Cook until garlic smells good and is lightly golden, about 1 minute.
5. Don’t burn the garlic.
6. Stir in smoked paprika, then add the prawns.
7. Season with salt and pepper.
8. Cook prawns for 2-3 minutes on each side, until they are pink and opaque.
9. Squeeze lemon juice over prawns and mix.
10. Take it off the heat, sprinkle with parsley, and serve right away with crusty bread to soak up the sauce.