Piperade on crusty bread
You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice
Smoked paprika prawn skewers
Serves 6 - 8
Easy
Prep:
Cook:
plus marinating
Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas
Skip to ingredients
- 12 large raw prawns
- ½ tbsp smoked Spanish paprika(sweet or hot, whichever you prefer)
- 2 large garlic clovesfinely chopped
- 1 tsp cumin seedstoased and ground
- couple of oreganosprigs, leaves finely chopped, or 1⁄2 tsp dried
- juice and zest of 1 large lemon
- 2 tbsp olive oil
You will also need:
Nutrition: per serving
- kcal52
- fat3g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein6g
- salt0.2g
Method
step 1
Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
step 2
In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
step 3
Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.
