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Spanish seafood skewers with chorizo

Categories : Main course

Spanish seafood skewers with chorizo

Cooking time: 8 min - Preparation time: 10 min - For: 6 persons

Ingredients

  • Cooked king prawns (4 cooked prawns per skewer, 2 skewers per person)
  • Small calamari cornets (3 calamari cornets per skewer, 2 skewers per person)
  • Chorizo sausage slices (2 chorizo slices per skewer, 2 skewers per person)
  • Smoked paprika, pimenton
  • Salt and pepper
  • A little olive oil
  • Juice of one lemon (per 6 to 8 skewers)

The recipe:

  1. Thread the prawns, calamari and chorizo on to the skewers.
  2. Place the skewers on to a large plate and drizzle with a little olive oil and lemon juice; then season to taste with salt, pepper and smoked paprika. Allow to sit for up to half an hour, covering if necessary.
  3. Turn your plancha on and allow to heat up. Spray the surface with some spray oil or drizzle a little oil over the hot-plate.
  4. Place the skewers on to the hot-plate and cook for between 5 and 8 minutes, turning all the time, until the calamari is cooked, the chorizo has released its oil and the prawns are charred.
  5. Serve straight away with salad, stir-fried peppers and onions or rice.
  6. Skewers can be made beforehand and kept covered in the fridge for up 24 hours before cooking, or can be frozen at this stage too.