Roasted Prawns with Chorizo? What’s not to love!

6 months ago

roasted prawns with chorizo

Prawns and chorizo in one dish? That’s an entrée that’s sure to be gone right after being set onto the table. For this recipe, make sure to use large fresh prawns from the wet market, real chorizo de Bilbao and good-quality olive oil. We promise that their authentic flavors will bring so much to the dish.


Roasted Prawns with Chorizo
Makes 6-8 servings


1 kilo Fresh prawns, peeled and deveined

6 Chorizo de Bilbao

½ cup Olive oil

2 heads Garlic, crushed

1 cup Fresh cherry tomatoes

1 cup Pitted black olives

1 cup Pitted green olives or olives stuffed with pimiento

1 tsp Good sea salt

1 tsp Ground peppercorns, basil or Italian parsley

Slices or wedges of lemon, for garnish

  1. Place the prepared prawns on a baking dish that can serve as a serving dish.
  2. Peel the chorizo (if it comes with casing) and coarsely chop.
  3. Heat the olive oil and add garlic, tomatoes and olives. Season with salt and pepper.
  4. Top the prawns with the chorizo mixture and roast at 450°F just until prawns are done. Do not overbake or they will be rubbery. This should take 20-30 minutes depending on the size of the prawns.
  5. Garnish with herbs or a lemon slice.


Recipe by Vicky Veloso Barrera of Tiny Kitchen
Photographed by John Ocampo


Say hola to these delicious Spanish dishes:

Salpicao con Chorizo


Black and Green

Gambas al Ajillo

Tortilla de Chorizo

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