Prawn skewers & ajoblanco sauce

Name: Prawn skewers & ajoblanco sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 16 large raw shell-on king prawns, from sustainable sources; 120g chorizo; 2 lemons; 16 padrón peppers; 200g blanched almonds; 1 small clove of garlic; 1 tablespoon sherry vinegar; ½ a bunch of flat-leaf parsley (15g); extra virgin olive oil; 1 pinch of smoked paprika, to serve

25 mins

Not Too Tricky

serves 4

About the recipe

I’ve embraced some of the key ingredients of ajoblanco, a delicious cold Spanish soup, to create the perfect bed of sauce for these tasty prawn skewers.

nutrition per serving

Calories

29%

Fat

67%

Saturates

38%

Sugars

Salt

32%

Protein

57%

Carbs

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

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Ingredients

16 large raw shell-on king prawns, from sustainable sources

120g chorizo

2 lemons

16 padrón peppers

200g blanched almonds

1 small clove of garlic

1 tablespoon sherry vinegar

½ a bunch of flat-leaf parsley (15g)

extra virgin olive oil

1 pinch of smoked paprika, to serve

Method

Peel the prawns, leaving the tails on, then run a small sharp knife down the back of each, discarding the vein. Slice the chorizo into rounds just under 1cm thick, halve and thinly slice 1 lemon, and prick the peppers. Load everything up on to 4 long metal skewers, alternating as you go, and being mindful not to pack it all on too tightly.
Toast the almonds in a frying pan over a medium-high heat on the hob until lightly golden (or toast in a metal sieve over the hot zone, if you’ve got the barbecue lit already), then tip them into a small blender or food processor. Peel and add the garlic, along with the sherry vinegar and 250ml of cold water. Season with sea salt and blitz until you have a thick, smooth paste, loosening with extra splashes of cold water, if needed. Spread on a serving platter.
Pound the parsley, stalks and all, in a pestle and mortar with a pinch of salt to a fine paste, then finely grate in the zest of the remaining lemon and muddle in 4 tablespoons of extra virgin olive oil.
Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE).
Cook the skewers on the hot zone for 3 to 4 minutes, or until beautifully charred and cooked through, turning regularly and moving to the medium or cool zone if they’re colouring too quickly. Transfer to the serving platter, drizzle over some parsley oil, squeeze over the remaining lemon juice and finish with a nice dusting of paprika.

For this recipe you need a 50/50 set up. Simply pile all your coals evenly into one half of the barbecue, leaving the other half clear. This gives you a clear hot zone and cool zone, with a medium area in the middle where you can get the best of both worlds. This set-up is helpful for recipes where you need to sear or get something going over direct heat, but then want to give it time to cook through more gently over indirect heat.

Tags

Prawn Chorizo Barbecue Spanish-style

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Prawn skewers & ajoblanco sauce

25 mins

Not Too Tricky

serves 4

Ingredients

Method

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