Posted on January 10 2020
A summer seafood spectacular
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon caster sugar
1 teaspoon sea salt
¼ cup olive oil
zest and juice 1 large lime
200 grams soft cured chorizo sausages, sliced 1cm
3 whole squid tubes, sliced into ½cm-thick rings
400 grams large, peeled raw prawns
3 red tomatoes, cut into wedges
small handful parsley, roughly chopped
lime wedges, to serve
Piri Piri sauce: Place all the ingredients in a small food processor and blend until well combined. Set aside.
To cook: Heat the olive oil in a large sauté pan over medium-low heat and cook the chorizo for 2 minutes until lightly golden. Remove with a slotted spoon to a large bowl.
Increase the heat and add the squid rings. Cook for 30-40 seconds, stirring until they are just cooked through. Add to the chorizo.
Keeping the heat high, add the prawns, season with salt then cook for 2-3 minutes, turning once. Add these to the bowl.
Tip in the tomatoes and cook over a high heat for 2 minutes until they have started to soften and the skins blister. Pour in the piri piri sauce and cook for 2 minutes, stirring continuously. Tip in the contents of the bowl along with all the juices and the parsley and stir everything to coat in the sauce.
To serve: Serve with lime wedges and lots of crusty bread for mopping up the juices.