Der Kleiner Spanier Recipe

Tapas-style Spanish small plate (Der kleiner Spanier)

1. 1

   Prepare ingredients

   Pat the prawns dry with paper towels and season lightly with 1/4 tsp of the sea salt and a pinch of black pepper. Slice the chorizo into 1/4-inch rounds. Thinly slice the garlic, chop the parsley, halve the cherry tomatoes (if using), and slice the bread.

2. 2

   Heat oil and infuse with garlic

   Warm a wide skillet or shallow sauté pan over medium heat. Add the olive oil and swirl to coat. When the oil shimmers but is not smoking (about 1–2 minutes), add the sliced garlic in a single layer. Cook, stirring gently, until the garlic is fragrant and just turning golden (about 1–1.5 minutes) — be careful not to burn it. Remove about half the garlic slices with a slotted spoon and set aside to top the dish later.

3. 3

   Cook chorizo

   Add the chorizo slices to the hot garlic-infused oil. Cook over medium heat until they release fat and the edges crisp slightly (about 3–4 minutes), stirring occasionally so they brown evenly. If using cured chorizo, this will render flavorful oil; if using fresh chorizo, cook until done through and lightly caramelized.

4. 4

   Add spices and optional vegetables

   Stir in the smoked paprika and crushed red pepper flakes, cooking for 20–30 seconds to bloom the spices. If using cherry tomatoes and/or piquillo peppers, add them now and sauté briefly (1–2 minutes) until tomatoes begin to soften but still hold shape.

5. 5

   Cook prawns

   Increase heat to medium-high and add the prawns in a single layer. Let them sear undisturbed for 1 minute, then flip and cook until just opaque and firm, about another 1 minute (total 2–3 minutes depending on size). Avoid overcooking. As the prawns finish, spoon some of the flavored oil over them.

6. 6

   Deglaze and finish sauce

   Pour in the white wine or dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute to reduce slightly, then add the lemon juice and the remaining sea salt and black pepper. Taste and adjust seasoning if necessary. Remove from heat and stir in the chopped parsley and reserved garlic slices.

7. 7

   Toast the bread (serving prep)

   While the prawns cook, toast or grill the sliced bread until golden and crisp. Optionally rub each slice with a cut clove of garlic for extra aroma.

8. 8

   Plate and serve

   Transfer the chorizo-and-prawn mixture to a warm shallow serving dish (or serve directly from the skillet). Spoon the oil and pan juices over the top. Scatter extra parsley and the reserved garlic chips. Serve immediately with toasted bread for dipping. Each person should get roughly 2–3 prawns and a few chorizo slices (serves 3–4).

9. 9

   Notes and variations

   For a smokier profile use more pimentón or smoked chorizo. For a larger portion, double the prawns and chorizo and use a larger pan. To make it vegetarian, substitute thick slices of roasted mushrooms for the prawns and use a smoked paprika and tomato base.