500g raw prawns, deveined with heads on
1 red onion, finely sliced
1 tsp of Spanish paprika
1 long red chilli, finely chopped
½ cup queen green olives
2 chorizo sausage, sliced
½ cup extra virgin olive oil
8 cloves of garlic, crushed
1 bunch parsley, finely chopped
Salt & pepper
Baguette, to serve
To a pan, heat up the olive oil and add the onion, chilli and garlic. Once softened and fragrant, add the chorizo and stir to combine.
Once heated, add the prawns and toss through. Add the olives and paprika. Right before the prawns are finished cooking, add the parsley and toss to combine evenly.
Take off the heat, and add the juice of the lemon to the pan. Serve with crusty bread.