Prawn and Chorizo Piri Piri

This is so easy to make and makes a very tasty starter for when you are entertaining!  It is my go to starter dish for easy entertaining.

It is pretty spicy – way too spicy for my little ones, so if the kids are  eating with us I make them a less spicy version, which I have also shared below.

Preparation time – 10 minutes

Cooking time – 5 – 10 minutes

Serves – 4 – 6 adults 

Childs version serves – 2- 4 kiddies


250g raw prawns (shells removed)
4 – 6 king prawns (shell on)
225g Chorizo ring chopped
1 red onion
4 cloves of garlic peeled
2 – 3 birds eye chillies (stalks cut off)
2 tbsp smoked paprika
2 lemons
4 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 400g can chopped tomatoes
Bunch of fresh basil
Knob of butter
Salt and pepper to season


1 400g can chopped tomatoes
1 tbsp smokes paprika
2 cloves of garlic grated
1 tsp sugar
Some of the prawns and chorizo from above


Peel the onion and chop into quarters and add to a food processor along with the peeled garlic cloves.  Add the chillies, paprika, along with the zest and juice of two lemons.

Add the white wine vinegar, Worcestershire sauce, the basil (leaving some leaves for the garnish) and the chopped tomatoes.  Blitz until it’s a sauce and then set aside until ready.

When ready to serve, heat a knob of butter in a frying pan and stir fry the prawns and chorizo together for 5 minutes, until the prawns are pink.  Meanwhile warm the piri piri sauce in a pan on the side.

Remove the large prawns and set aside.  When ready add the sauce to the pan with the prawns and chorizo.  Season to taste.

Spoon into small bowls and top with a king prawn and some basil.  Mop up with bread.


Childs version

Stir fry the garlic in some oil for a couple of minutes until soft.  Add the tomatoes, and then stir in the paprika and sugar.  Bring to the boil and then leave simmer until ready to serve.

Take some of the prawns and chorizo from the adults portions or extra if you have, and add to the sauce.

Spoon into bowls and serve as above.


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