Finely chop four of the garlic cloves and set aside. Finely slice the rest.
Heat the olive oil and melt the butter in a large saucepan over a low heat.
Add the sliced garlic and cook, stirring, for a minute or two, or till the garlic turns golden.
Remove from the heat with a slotted spoon and drain on paper towelling.
Increase the heat to medium-high and cook the chorizo for about 3 minutes or until the chorizo is crispy.
Add the chopped garlic and chilli and fry for one minute.
Coat the prawns in the paprika and add to the pan with the garlic and chillies.
Cook for about 2 minutes or until the prawns turn pink and curl.
Toss the parsley, chorizo and the crispy garlic slices through the prawns.
Taste and add seasoning if needed.
Turn out into a small bowl and serve with crispy bread and a fresh salad.
Reprinted with permission of Foodmonger.
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