Pan-fried Prawns And Chorizo Pil Pil Recipe

Prepare prawns

If prawns are frozen, thaw completely and pat dry with paper towel. If using whole prawns, devein leaving tails on or off as preferred. Season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper; set aside.

Cook chorizo

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium heat. Add sliced chorizo and cook for 3–4 minutes, stirring occasionally, until it releases oil and edges are crisp. Using a slotted spoon transfer chorizo to a bowl, leaving the rendered oil in the pan.

Infuse oil

Reduce heat to medium-low. Add the olive oil and butter to the pan with chorizo oil. When butter melts and oil is warm (not smoking), add the thinly sliced garlic and sliced fresh chilies (or 1 tbs chili flakes). Cook gently for 1–1.5 minutes, stirring, until garlic is fragrant and just starting to turn golden — do not burn.

Build the pil pil

Stir in smoked paprika, then add the prawns in a single layer. Cook undisturbed for 1.5–2 minutes until the underside turns pink and slightly golden. Turn prawns and add the cooked chorizo back to the pan, stirring to coat everything in the chili-garlic oil. Cook another 1.5–2 minutes until prawns are opaque and just cooked through (total cooking time ~3–4 minutes depending on size).

Finish & season

Remove pan from heat. Stir in lemon juice and chopped fresh coriander, tasting and adjusting seasoning with remaining sea salt and black pepper as needed. Spoon the oil, garlic and chorizo over prawns before serving.

Serving

Transfer to a warm shallow dish so the oil remains hot, and serve immediately with garlic ciabatta for dipping.

Prepare garlic butter

In a small bowl, combine softened butter, minced garlic, 1 tbsp olive oil, 1/4 tsp sea salt and chopped parsley (if using). Mix until smooth.

Assemble and toast

Slice the ciabatta in half horizontally (or into thick slices). Spread the garlic butter evenly over cut sides. Place under a preheated grill/broiler or in a hot oven at 200°C (400°F) for 4–6 minutes, or until edges are golden and butter is melted and bubbling. Alternatively, toast in a skillet cut-side down over medium heat until crisp and golden.

Finish

Cut into serving pieces and brush lightly with a little extra olive oil if desired. Serve warm alongside the pil pil so guests can dip ciabatta into the chili-garlic oil.