'Yours and mine' seafood boils
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
'Yours and mine' seafood boils
Seafood boils are usually made for a crowd in one big pot, but we’ve made this recipe serve two by cooking and serving it wrapped in foil. Minimal mess, minimal fuss.
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
431Kcal
Fat
28gr
Saturates
8gr
Carbs
15gr
Sugars
4gr
Fibre
3gr
Protein
29gr
Salt
4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 5 baby potatoes, about 100g, halved
- 2 sweetcorn cobettes, each sliced into three rounds
- 100g chorizo* ring, thickly sliced diagonally
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp celery salt
- 1 x 165g pack raw peeled king prawns
- 1⁄2 small red onion, finely sliced
- 2 garlic cloves, finely crushed
- handful of finely chopped parsley, to serve
- lemon wedges, to serve
Step by step
- Cook the potatoes in a large pan of salted boiling water for 10 minutes, adding the corn after 5 minutes. Drain. Meanwhile, dry fry the chorizo in a large, wide pan for 3-4 minutes until it starts to release its oils and darken at the edges. Remove using a slotted spoon, then add the oil, smoked paprika and celery salt to the pan. Cook, stirring, for 1 minute.
- Preheat the oven to 200°C, fan 180°C, gas 6. Transfer the potatoes, corn and chorizo to a large bowl along with the raw prawns, onion and garlic. Reserve 2 tablespoons of the chorizo oil from the pan then add the rest to the bowl, tossing to combine. Season well with freshly cracked black pepper (but no salt). Fold two very large pieces of foil into double-layered squares (around 31cm). Divide the mixture between them and crimp the edges together to seal, then transfer to the oven on a baking tray. Bake for 10 minutes or until the prawns are cooked through.
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To serve, open the parcels, scatter over the parsley, drizzle with the reserved oil and squeeze over the lemon wedges.
*Check your chorizo is gluten- and dairy-free if required.
