PRAWN AND CHORIZO SALAD WITH TOMATO

The Fishmonger’s Son by Anthony & Laura di Florio Yotis

This filling and flavourful salad goes well with a barbecue spread, or makes a complete meal with a side of toasted bread for mopping up the juices. The oil from the chorizo is a wonderful vehicle to cook the prawns. It’s a super simple meal that showcases great produce – perfect for summer dining!

SERVES 4

Ingredients:

4 chorizo sausages (400 g), sliced diagonally
350 g raw prawn cutlets, tails on
5 firm tomatoes, chopped
1 small red onion, finely sliced
1 tablespoon sherry vinegar (or red wine vinegar)
2 tablespoons extra-virgin olive oil
salt flakes and freshly ground black pepper
small handful of flat-leaf parsley leaves

Recipe:

1. Preheat a frying pan over medium heat.

2. Place the chorizo slices in the hot pan and cook for around 5–8 minutes, until browned and they have released all their oil. Remove with a slotted spoon and set aside in your serving dish.

3. Add the prawn cutlets to the chorizo oil and cook – turning to ensure even cooking – for 3–4 minutes, until pink and tightly curled. Remove with a spoon and add to the serving dish with the chorizo.

4. Add the tomato and onion to the serving dish and gently toss through with the prawn and chorizo. Dress with the vinegar and extra-virgin olive oil, and season with salt and pepper to taste. Sprinkle the parsley leaves over the top and serve.