Easy Spanish Prawn & Chorizo Pinchos


  • 2 garlic cloves, minced
  • 1 chopped shallot
  • 2 tbsp extra virgin olive oil
  • 225g prawns
  • 100g sliced smoked chorizo
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • ½ lemon
  • ¼ cup aioli sauce
  • 1 baguette
  • Chopped parsley for garnish


Using the Susi 3 Garlic Press, mince the garlic cloves and set aside. Using the Easy Pull, finely chop the shallot and set aside.

Heat up 2 tsp olive oil in the Grill Pan, add the chopped shallot and minced garlic and cook for 1-2 minutes on low to medium heat until just softened. Add the prawns and sliced chorizo to the pan, sprinkle with smoked paprika, season with salt & pepper and fry on high heat for 3-4 minutes, making sure to flip the prawns using your Silicone Tongs half way through cooking. Let it cool down slightly.

Using the Citrus Press, squeeze the lemon juice over the prawns and chorizo mixture. Slice the baguette with the Control Bread Knife. Spread the aioli sauce over the bread, top with prawn & chorizo and sprinkle with parsley. Serve immediately