Spanish Seafood Skewers with Chorizo

Serves	1+
Prep time	10 minutes
Cook time	8 minutes
Total time	18 minutes
Allergy	Fish
Meal type	Appetizer, Lunch, Main Dish, Snack, Starter
Misc	Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region	Spanish
By author	Karen S Burns-Booth

Delicious Spanish inspired seafood skewers that are just brilliant when cooked on La Plancha; these skewers are flavoured with smoky paprika and make a wonderful starter for a dinner party as well as a light luncheon dish. Serve with spicy Spanish peppers and onions, or with assorted salads and crusty bread.

Ingredients

cooked king prawns (4 cooked prawns per skewer, 2 skewers per person)
small calamari cornets (3 calamari cornets per skewer, 2 skewers per person)
chorizo sausage slices (2 chorizo slices per skewer, 2 skewers per person)
smoked paprika, pimenton
salt and pepper
a little olive oil
juice of one lemon (per 6 to 8 skewers)

Note

Directions

Step 1	Thread the prawns, calamari and chorizo on to the skewers; I used thin slices of chorizo sausage that I rolled up - see photos.
Step 2	Place the skewers on to a large plate and drizzle with a little olive oil and lemon juice; then season to taste with salt, pepper and smoked paprika. Allow to sit for up to half an hour, covering if necessary.
Step 3	Turn the La Plancha (or a griddle, barbecue, grill) on and allow to heat up. Spray the surface with some spray oil or drizzle a little oil over the hot-plate.
Step 4	Place the skewers on to the hot-plate and cook for between 5 and 8 minutes, turning all the time, until the calamari is cooked, the chorizo has released its oil and the prawns are charred.
Step 5	Serve straight away with salad, stir-fried peppers and onions or rice.
Step 6	Skewers can be made beforehand and kept covered in the fridge for up 24 hours before cooking, or can be frozen at this stage too.