Name: Prawn, chorizo and olive salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 kg prawns; 150 g chorizo dried; 250 g cherry tomatoes; 100 g olives black calamata, pitted; 1 red onion diced; 3 cloves garlic cloves, grated; 1 Tbs paprika smoked; 1 handful fresh parsley chopped; 1 bunch spring onions finely sliced; 200 g rocket; fresh chillies 573

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Ingredients (11)

1 kg	prawns
150 g	chorizo — dried
250 g	cherry tomatoes
100 g	olives — black calamata, pitted
1	red onion — diced
3 cloves	garlic — cloves, grated
1 Tbs	paprika — smoked
1 handful	fresh parsley — chopped
1 bunch	spring onions — finely sliced
200 g	rocket
	fresh chillies — 573

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Method:

Wash and de-vein your prawns before cooking, leave to the side in a strainer to remove any excess water.

Fry your onion, garlic and paprika together in a pan on medium heat till the onions are soft, then add your olives, cherry tomatoes, and parsley and continue frying till the cherry tomatoes are cooked but still firm.

Remove the Sauce from the heat and set aside till the prawns are cooked.

To cook the prawns you need to heat up a large frying pan till its smoking hot. Coat the prawns in olive oil and salt and pepper for seasoning before you fry.

Cook the prawns on each side for 1 min till the shell becomes pink. Cook your prawns in batches to maintain a hot pan throughout cooking.

Combine your cooked prawns into the cooled tomato and chorizo sauce and mix till the prawns are well coated in the sauce.

Serve your prawns on a bed of rocket and finish with extra salt and black pepper and olive oil.

Recipe reprinted with permission of Chef Amanda Lewis of Saucisse Deli.

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