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Crispy chorizo, corn and prawn tray bake recipe
Crispy chorizo, corn and prawn tray bake recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy chorizo and garlic prawn tray bake with chipotle aioli - ready in 30 minutes.
Ingredients:
  • 5.00 gm smoked paprika
  • 400g peeled garlic marinated prawns (see note)
  • 3 corn cobs, husks and silks removed, cut into 2cm slices
  • 2 chorizo, thinly sliced
  • 123.75 gm chipotle aioli
  • 42.00 gm lime juice
  • 1 long red chilli, seeded, finely chopped, plus extra, sliced, to serve
  • 62.50 ml finely chopped fresh flat-leaf parsley, plus extra leaves, to serve
  • Chargrilled bread, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and generously grease a large baking tray with sides.
  • In a large bowl, mix together oil and paprika. Season with salt and pepper. Add prawns and corn, then toss to coat. Transfer chorizo and corn (keeping prawns in the bowl) to a prepared tray. Bake for 15 minutes until corn is tender and chorizo is crisp.
  • In a medium bowl, mix together the aioli, lime juice, chili, and parsley. Season with salt and pepper to taste.
  • Preheat the grill on high heat. Place the prawns on top of the corn mixture and grill for 3 to 4 minutes until the prawns are fully cooked.
  • Drizzle prawn mixture with a touch of aioli. Sprinkle with more parsley and chilli. Serve with bread and the rest of the aioli.

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