Prawn and Chorizo Pil Pil

Prawn and Chorizo Pil PilHarry Weir

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.

Serves 4


  • 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