‘A five star appearance and taste, on a one star budget’
I love to bring a taste of Spain and the Mediterranean to my cooking. The flavours are fantastic and it reminds me of happy holiday times; fabulous food, chilled wine, cold beer and conversation with good friends.
This recipe for Smoked Paprika Prawns, could easily sit amongst a variety of tapas dishes; mixed olives, cheese, meatballs, tomato-spiced potatoes and bread.
- 200g raw king prawns
- ½ tbsp smoked Spanish paprika
- 2 large garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1⁄2 tsp oregano
- Juice and zest of 1 large lemon
- 2 tbsp olive oil
- Mini wooden skewers
- Soak the skewers in a bowl of water for 10 mins.
- Devein the prawns. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
- Mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil in a bowl.
- Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
- Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked.
- Season, squeeze over some lemon juice and serve.
I like serve these prawn skewers with a vegetarian style paella, and fresh salad, for a tasty evening meal.