• Olive oil
  • 350g raw king prawns, peeled and deveined
  • 3 chorizo sausages, chopped into 1cm thick slices
  • 1 tsp chilli flakes
  • 4 garlic cloves, finely chopped
  • 1 in of chopped plum tomatoes
  • Sea salt and freshly ground black pepper
  • 3 tbsp finely chopped flat leaf parsley
  • Juice of 1 lime


  1. Heat the oil in a medium frying pan over a moderate heat then add the chorizo and fry for 2-3 minutes until slightly crispy on each side. Stir in the prawns, chilli and garlic and sauté for a further 2 minutes, stirring occasionally to avoid the garlic burning, until the prawns are just cooked.
  2. Add the tomatoes and leave to simmer for 5-10 minutes until the tomatoes have thickened to a sauce-like consistency. Season with salt and pepper and add the parsley for a nice earthy flavour. 

Mark Sargeant is working with Bowmore whisky for its latest release Small Batch. For more info, go to