Prawn and chorizo kebabs with saffron aïoli

This is a delicious tapas or starter dish.  It is difficult to go wrong with prawns, chorizo and aïoli.  The kebabs can be grilled or barbequed

Preparation Time: 15 Mins

Cooking Time: 6 Mins

Total Time: 25 Mins

Ingredients

For 2 servings…

6 rounds          Chorizo sausage  - cooking      

4                    Prawns  - large, raw, peeled    

                     Olive oil    

For the aïoli

1 tbs               Water  - boiling       

1 pinch            Saffron     

1                    Egg yolk    

2 cloves           Garlic  - crushed      

1 tsp               Mustard  - Dijon      

½ tbs             Lemon juice            

3 grinds           Pepper  - white        

                     Salt          

140 ml             Olive oil    

Method

To make the saffron aïoli…

Pour the water on to the saffron.  Set aside.

Put the egg yolk, garlic, mustard, half the lemon juice, salt, pepper and one drop of olive oil into a blender and blend well.  Continue to blend and add the remainder of the olive oil in a slow trickle.

When all the oil has been added, pour in the saffron and its soaking water.  Taste the aïoli and adjust the seasoning, adding more pepper, salt or lemon juice if needed.

For the kebabs…

Turn on a grill and let it heat up.

On each of two skewers, insert a round of chorizo, a prawn, another round of chorizo, another prawn and, finally, another piece of chorizo.  Sprinkle the kebabs with olive oil and grill them for3 minutes on each side.

Serve with a dollop of saffron aïoli.

Wine recommendations

An aromatic white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Côtes de Gascogne blanc

     Mâcon

     Muscat d'Alsace