Prawn & Spanish Chorizo

I made this canapé last night for family, my most discerning critics. They said they were delicious. See what you think. They are possibly the quickest and easiest canapé yet and bursting with flavour.

Plus, try just throwing everything in an oven proof dish (minus the skewers) for a speedy tapas-like starter. Serve with with crusty bread to mop up all the juices.

Ingredients

Raw King Prawns peeled Cooking chorizo Olive oil Paprika Lemon Parsley Bamboo skewers

Method

Cut the chorizo into slices, approximately 1/2cm thick.

Thread the defrosted prawns and chorizo onto the skewers so that the prawn is wrapped around the chorizo disc. Keep lightly covered in the fridge until required.

When ready to cook, preheat oven to 190c.

Drizzle skewers with a little olive oil and dust with paprika.

Cook for 7 minutes or until cooked through and prawns have turned pink.

To serve, squeeze lemon juice over and sprinkle with finely chopped parsley.