Chicken, chorizo and prawns in a prawn cream

While visiting Skerries, Paul Flynn came up with this poultry, pork and prawn dish.


  • 1 chicken fillet (cut into 2 cm dice)
  • 12 pieces of chunky chorizo
  • 12 raw shelled prawns
  • 2 tblsp olive oil
  • salt and pepper
  • 3 radishes sliced (optional)
  • handful broad beans (optional: you could use half cherry tomatoes instead)
  • for the sauce
  • 3 tblsp olive oil
  • 1 carrot chopped
  • 1 medium onion chopped
  • 2 cloves garlic
  • 1 star anise
  • 1 tblsp tomato puree
  • 1 spring rosemary
  • 1 tblsp flour
  • 3 handfuls roasted then crushed prawn heads
  • 500 ml milk
  • 500 ml cream
  • 1 splash brandy
  • zest of half an orange


  1. Sweat the carrots, onion, celery and garlic in the olive oil. Add the star anise, thyme, rosemary, orange and tomato puree. Cook for a further 5 minutes on a low heat, then add the prawn shells.
  2. Turn all the ingredients in the pot a few times, then add the milk and cream, followed by the brandy. Cook for 30 mins, pass through a muslin cloth, season and reserve.
  3. To finish, pre-heat a pan with the olive oil. When smoking, add the chicken and cook for five minutes before adding the chorizo chunks. Cook for a further two minutes before adding the prawns. Season and cook for one minute and keep warm.
  4. Place the radish and broad beans in the bottom of the bowl, then add the chicken, chorizo and prawns. Pour the re-heated prawn cream over the top and serve.


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