Pincho de Huevo y Gamba (Egg and Prawn Skewer)

Ingredients

• 4 large eggs 4 large eggs
• 12 large prawns, peeled and deveined 12 large prawns, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 21g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a pot of boiling water, carefully add the eggs and cook for 8 minutes. Remove from heat and place the eggs in cold water to cool.
3. 3.
   In a bowl, combine the olive oil, smoked paprika, salt, and black pepper. Mix well.
4. 4.
   Thread the prawns onto the wooden skewers, leaving enough space for the eggs.
5. 5.
   Peel the cooled eggs and cut them in half lengthwise.
6. 6.
   Brush the prawns with the olive oil mixture and place them on the preheated grill. Cook for 2-3 minutes on each side until they turn pink and slightly charred.
7. 7.
   Remove the prawns from the grill and set aside.
8. 8.
   Thread the boiled egg halves onto the skewers, alternating with the prawns.
9. 9.
   Serve the Pincho de Huevo y Gamba skewers warm, drizzled with any remaining olive oil mixture.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly before grilling to remove any grit or sand.
• Eggs — To achieve perfectly boiled eggs, start with cold water and gently place the eggs in the pot before bringing it to a boil. Once cooked, cool them down quickly in cold water to prevent overcooking.

Tips & Tricks

• For an extra kick of flavor, sprinkle some freshly chopped parsley or cilantro over the skewers before serving.
• If you prefer a spicier version, add a pinch of cayenne pepper to the olive oil mixture.
• Serve the Pincho de Huevo y Gamba with a side of crusty bread to soak up the delicious juices.

Serving advice

Serve the Pincho de Huevo y Gamba skewers as an appetizer or tapas dish. They can also be enjoyed as a light lunch or dinner option. Pair them with a fresh green salad or a side of Spanish rice for a complete meal.

Presentation advice

Arrange the skewers on a platter, garnished with a sprinkle of smoked paprika and a drizzle of olive oil. Serve them with a wedge of lemon on the side for an extra burst of citrus flavor.