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
  • 3 handfuls roasted then crushed prawn heads
  • 1 tblsp flour
  • 500 ml milk
  • 500 ml cream
  • 1 splash brandy
  • zest of half an orange


  • 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.
  • 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.
  • 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.
  • 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.