Prawn and Bacon Brochettes

The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!

  • Makes 12 units
Prawn and bacon brochettes

Ingredients

  • 5 oz jamón or thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 lemons, quartered

Preparation

Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.

See also...

Spain... A Culinary Road TripMario Batali and Mark Bittman along with Gwyneth Paltrow and the Spanish actress Claudia Bassols take the ultimate road trip adventure, showcasing the pleasures of Spain and the country's regional cuisine. More than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.

Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a ración is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing.

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