Fish Mediterranean Pork Spanish Starters

Prawn and chorizo canapes


  • 8 Slices ciabatta*, cut in half to give you 16 pieces
  • Extra-virgin olive oil
  • 16 Raw prawns, de-veined
  • 1 tbsp Dry sherry
  • Salt and pepper
  • Couple of lemon wedges
  • 1 tbsp Chopped parsley
  • 32 Thin slices chorizo
  • *You could also use sourdough bread or brioche
  • This recipe can easily be adapted to make more.


Heat oven to 200C. Place the bread on a baking tray and drizzle with some oil. Bake for 5 minutes or so until crispy. Set aside.
Heat 1 tbsp olive oil in a frying pan and cook the prawns over a fairly high heat until just starting to turn pink. Add the sherry, salt and pepper and squeeze in the juice from the lemon wedges. Add the parsley and mix through. Tip out into a bowl and set aside.

Wipe the pan clean and a splash more olive oil. Fry the chorizo slices until crispy. Remove from the pan and drain on kitchen paper.

To assemble:
Top each bread ‘croute’ with a slice of chorizo, a prawn and another slice of chorizo. Skewer together with a cocktail stick

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