Neven Maguire's Black Tiger Prawns with Chorizo & Garlic

INGREDIENTS

• 2 Packs of Simply Better Garlic & Herb Black Tiger Prawns
• 1 Pack Simply Better Handmade Irish Chorizo, thinly sliced
• 1 Pack Simply Better Irish Tomistar Tomatoes, halved
• 3 Tbsp. Simply Better P.D.O. Terra Di Barri Bitonto Extra Virgin Olive Oil
• 1 Red Onion, halved and finely sliced
• 1 Large Garlic Clove, crushed or thinly sliced
• Zest and juice of ½ Lemon
• ½ Tsp Smoked Paprika
• 1 Tsp Fresh Parsley, finely chopped
• Sea Salt
• 8 Slices of Ciabatta Bread

METHOD

1. Preheat a large frying pan with the olive oil until smoking hot.
2. Carefully add the sliced onion and garlic to the frying pan followed by the sliced chorizo and toss together in the oil.
3. Reduce the heat to medium and allow to cook for a further 2-3 minutes. This allows the juices to come out from the chorizo and gives fantastic flavour.
4. Remove the prawns from their packaging and pat dry with kitchen paper to remove any moisture. Add the prawns and butter from the pack along with the paprika to the pan and toss together with the chorizo, garlic and onion. Cook for two minutes before adding in the tomatoes, lemon juice, lemon zest and the chopped parsley and stir to combine.
5. Heat a griddle pan on a high heat. Drizzle the slices of ciabatta with the olive oil before adding to the pan. Reduce the heat to medium and let the ciabatta toast for 3-4 minutes on each side.
6. To serve, place the grilled ciabatta on serving plates and spoon the prawns and chorizo alongside.