125 ml olive oil
3 garlic cloves, crushed
1 kg medium prawns, peeled
2 large tomatoes, diced
0 large handful of fresh coriander, chopped
1 lemon, cut into wedges
4 x crusty bread rolls
1 Heat a large frying pan over a high heat. Add the chorizo and cook for 4-5 minutes until it releases its oils and begins to turn crisp. Transfer to a plate lined with kitchen paper.
2 Reduce the heat under the pan to low and add the oil and garlic. Cook for one minute or until aromatic. Make sure to stir the garlic. Don’t allow it to turn brown, just softened.
3 Add the prawns to the pan and cook for 4-5 minutes or until the prawns change colour.
4 Add the tomatoes and coriander to the pan and stir to combine. Followed by the chorizo. Cook for 1-2 minutes, stirring.
5 Divide the prawn mixture between four serving bowls. Serve with lemon wedges and crusty bread.