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Saucy Spanish prawns with chorizo

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With just 15 minutes prep time and served with spicy chorizo, this Saucy Spanish prawns dish is a flavour explosion. Try cooking this tapas-style dish on the barbie to boost the sizzle factor.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Saucy Spanish prawns with chorizo


  • 1 tbs olive oil, plus more for drizzling
  • 1 continental chorizo (about 130g), chopped
  • 1 fennel bulb, cored, thinly sliced
  • 1 small brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tsp smoked paprika
  • 1 cup (250ml) each dry white wine and salt-reduced chicken stock
  • 1kg raw banana prawns, peeled, deveined, tails intact
  • 2 tbs thinly sliced fresh chives
  • 4 slices Coles Bakery Stone Baked Ciabatta Loaf, toasted
  • 1 lemon, cut into wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large frying pan or pot over medium-high heat, heat oil. Add chorizo and cook, stirring, for 2 mins or until crisp. Using a slotted spoon, transfer chorizo to a small plate and reserve.
  2. Step 2

    Add the fennel, onion, garlic and paprika to the pan or pot and cook, stirring, for 3 mins or until vegetables are just wilted. Stir in wine and stock and bring to a simmer. Cover and simmer for 5 mins to blend flavours.
  3. Step 3

    Stir in prawns and season with salt and pepper. Cover and cook, stirring occasionally, for 4 mins or until prawns are just cooked through. Remove from heat. Stir in reserved chorizo and season with salt and pepper. Sprinkle with chives, drizzle with more oil and serve with bread and lemon wedges.