Spanish-Style Shrimp and Chorizo Skillet

• 1 tbsp Extra virgin olive oil
• 120 g Spanish chorizo, cured
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 250 g Cherry tomatoes, ripe
• 150 g Canned roasted red peppers, drained
• 120 ml Dry White Wine
• ½ tsp Fine sea salt
• 250 g Prawns, peeled
• 1 medium Lemon
• 10 g Fresh flat-leaf parsley

1. Heat the olive oil in a large frying pan over medium heat. Slice the chorizo and add it to the pan, cooking for 3 to 4 minutes until it releases its oils and starts to colour.
2. Thinly slice the garlic and stir it into the chorizo for 30 seconds until fragrant. Add the smoked paprika and stir for 10 seconds to bloom it without letting it catch.
3. Add the cherry tomatoes and roasted red peppers, then pour in the white wine. Simmer for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and the sauce looks glossy and slightly reduced.
4. Season with the fine sea salt, then add the prawns in a single layer. Cook for 2 to 4 minutes, turning once, until the prawns are just opaque and cooked through.
5. Finely chop the parsley and squeeze in the lemon juice to taste. Toss briefly, then serve straight from the pan while hot.

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