This is a pairing that's just screaming for a sunny afternoon.
The zesty, aromatic Albariño is the perfect partner for these flavour-packed Prawn & Chorizo Skewers. The wine's crisp acidity cuts beautifully through the richness of the chorizo, while its citrus notes dance with the sweetness of the prawns. It's a combination that's both vibrant and utterly delicious – ideal for lazy summer grilling. Think Spanish sunshine in a glass and on a plate!
And to make things even better, you can get 10% off the Albariño with code ELCAMARON.
Prawn & Chorizo Skewers
Serves: 2-3
Prep time: 15mins
Cook time: 8-10 mins
Ingredients:
- 250g large raw king prawns, peeled and deveined
- 150g cooking chorizo, cut into 1.5cm thick slices
- 1 tbsp olive oil
For the Glaze:
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp fresh coriander, finely chopped
- 1/2 tsp smoked paprika (optional, for extra depth)
- Pinch of salt and freshly ground black pepper
Method:
- Glaze it: In a small bowl, whisk together the lime juice, olive oil, coriander, smoked paprika (if using), salt, and pepper. Set aside.
- Skewer Up: Thread the prawns and chorizo alternately onto skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning.
- Grill or Fry:
- Grill (BBQ/Grill Pan): Preheat your BBQ or grill pan to medium-high heat. Lightly brush the skewers with a little olive oil. Grill for 2-3 minutes per side, brushing with the glaze during the last minute, until the prawns are pink and cooked through, and the chorizo is lightly charred.
- Fry: Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the skewers and cook for 2-3 minutes per side, brushing with the glaze during the last minute, until cooked through.
- Serve: Pile those sizzling skewers high, drizzle with any remaining glaze, and pour a generous glass of chilled Albariño. A simple green salad or some crusty bread on the side? Yes, please!
