This superb barbecue recipe comes from the lovely Emma Warren, author of The Catalan Kitchen, a book that celebrates the food of Spain where Emma has spent many years. Emma is a beautiful cook and a lovely person – she helped me with recipe development for my Entertaining cookbook, and she’s been on board as a stylist and food assistant on various projects for me, but also for Karen Martini, Matt Preston and many others. She’s a gun!
Catalunya (or Catalonia) is the part of north-eastern Spain that includes Barcelona and the Costa Brava. Seafood, olive oil, bread and all sorts of vegetables are the basis of this rich and storied regional cuisine.
As Emma says about this easy recipe, “The pairing of crustaceans and cured ham is a cocktail party favourite around the world. The Catalans love prawn (shrimp) heads and it’s quite typical to see punters at restaurants or beach shacks slurping them like straws. Serve these as a really quick and easy summer appetiser or offer them individually as canapés at your next party and see if anyone eats them like a true Catalan!”
You’ll need 8 long metal or pre-soaked bamboo skewers for this dish.
Time: 15 minutes