Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos – the Basque version of tapas
Prep:10 mins
Serves 6 – 8
12 large raw prawns½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)2 large garlic cloves, finely chopped1 tsp cumin seeds, toased and groundcouple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp driedjuice and zest of 1 large lemon2 tbsp olive oil
STEP 1Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.STEP 2In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.STEP 3Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.
