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Spanish Prawns with Chorizo and Green Sauce

Claire Aldous for Dish Magazine
Meal Type:
  • Serves

Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.


  • 20 large, peeled raw prawns with tail on
  • 2 long, soft-cured chorizo, sliced 1cm thick
  • Marinade:
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, crushed
  • ½ teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • finely grated zest and juice 1 lemon
  • 2 tablespoons olive oil
  • sea salt and ground pepper
  • 10 slim metal skewers or if using wooden, soak in cold water for 30 minutes to prevent them burning
  • Green Sauce:
  • zest 1 lemon
  • 2 tablespoons lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • pinch chilli flakes
  • ½ cup packed herbs (I used parsley and basil)
  • 1 teaspoon dried oregano
  • ½ cup olive oil


Combine all the ingredients in a large bowl. Add the prawns and turn to coat well.

Thread prawns, each wrapped around a slice of chorizo, on to skewers. This can get a little messy but well worth it.

Heat a little oil in a large sauté pan and cook the prawns until golden and just cooked through, about 1–2 minutes each side. Makes 10 skewers.

Green Sauce:
Place all the ingredients in a food processor and process until smooth and bright green. Makes about ¾ cup.


Recipe: Claire Aldous for Dish Magazine, Photography: Manja Wachsmuth


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