TAPAS

 Hello ladies and gents this is the Viking telling you that today we are talking about

Smoked paprika prawn skewers

Preparation and cooking time

• Prep:10 mins
• Cook:10 mins
• plus marinating
• Easy
• Serves 6 - 8

Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas

52 kcal

Ingredients

• 12 large raw prawns
• ½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)
• 2 large garlic cloves , finely chopped
• 1 tsp cumin seeds , toased and ground
• couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
• juice and zest of 1 large lemon
• 2 tbsp olive oil
• You will also need:
• 12 mini wooden skewers

Method

STEP 1

Soak 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 2

In 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 3

Heat 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

And as always have a chilled day from the Viking