Paella Spiced Prawn Skewers with Charred Lemon

500 g large raw prawns, peeled and deveined (tails on)

2 tbsp Flavours of the World Spanish Paella seasoning

2 tbsp olive oil

½ chorizo sausage, sliced

1 red onion, quartered

2 garlic cloves, finely grated

2 lemons, cut into chunks

1 cups flat-leaf parsley, roughly chopped

1 pinch flaky sea salt

In a bowl, combine the prawns with the Spanish Paella blend, olive oil, chorizo, lemon chunks, red onion and garlic. Toss to coat evenly and set aside to marinate while you heat the grill.

Heat a chargrill pan, barbecue flat plate, or grill to high heat. Thread the marinated prawns, chorizo, lemons and onions onto skewers (4-5 prawns per skewer).

Grill the skewers, turning once, until the prawns and chorizo are charred and just cooked through - they should be pink and slightly curled.

Transfer the skewers to a serving plate. Scatter with parsley, squeeze of lemon and a pinch of flaky salt.