A dish for all seasons. This famous Basque dish is moreish and indulgent. Great for sharing under an awning on a hot day with a chilled glass of Albarino or a Manzanilla sherry, a salad and crusty bread. Or if it’s cooler and raining, it’s delicious with a robust glass of Rioja (its natural partner) with warm sourdough for soaking up all that lovely chorizo oil.
- 200ml olive oil
- 4 cloves garlic, thinly sliced
- 2 red chillies
- 150g chorizo, sliced
- 1 teaspoon smoked paprika
- 1 roasted red pepper, sliced
- 24 prawns, deshelled
- 2 pinches cracked black pepper
- 2 pinches sea salt
- 50g coriander and flat leaf parsley, chopped
- For the garlic sourdough
- 2 cloves garlic, puréed
- 200g butter
- 20g chives
- 4 large slices sourdough bread
1 Heat a cast iron or skillet pan to a high temperature, add 2 teaspoons of olive oil, sweat off the sliced garlic, chillies and chorizo for four to five minutes, add the smoked paprika and roast red pepper and cook for a further two minutes, then add the rest of the oil to simmer for five minutes.
2 While this is on to simmer, make your garlic butter for sourdough. Mix the garlic purée with the butter and chives and spread onto sourdough.
3 Place the raw prawns into an earthen-ware or ovenproof dish. Pour over your chorizo and oil, mix and cook in a high oven at 190ºC/gas mark 5 for 10 minutes. Once sizzling, remove. Finish with the sea salt, cracked pepper and chopped herbs.
4 Bake the garlic sourdough at the same time as the prawns for 10 minutes and serve alongside for dipping.
Tip: Flash dish under a grill if not charred lightly on top.
Photography credit: Harry Weir, assisted by Brian Clarke
Recipe credit: The Duck at Marlfield House