Skewer each prawn in between two discs of chorizo and place on a hot grill or barbecue for one minute on each side. Finely chop the parsley, sprinkle on top of the hot skewer and squeeze over the ...

The prawn shells are used to add flavour to the ... Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan, fry for a few minutes until crisp, then add ...

Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the prawns and return to the oven for ...

In large skillet over medium heat, cook ground chorizo for 6 to 8 minutes, breaking apart as it cooks. Remove and drain on paper towels. In same skillet, add 1 tbsp butter and shrimp. Season ...

This one uses Spanish-style chorizo for a charcuterie-style appetizer that works just as well in a weekday lunchbox as it does in a chic spread at a cocktail party. Shrimp and Spanish-style ...

Hosting a summer barbecue? Genevieve Taylor’s prawn and chorizo skewers include cubes of ciabatta to soak up every last drop of the meat’s spicy oil. For a regional twist on a traditional ...

The beauty of this dish is that the chorizo imparts so much flavour that it seems like you have spent a long time working on the pasta sauce. A good quality chorizo will make all the difference.

For the chicken and prawn Jambalaya, heat the oil in a heavy pan and fry the onion, peppers, chorizo, garlic and celery until translucent. Add the Cajun spice mix, tomato puree and rice and stir well.