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Prawn, chorizo and olive salad

Recipe from: 6 October 2015
recipe, salad,seafood

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 1
    kg
    prawns
  • 150
    g
    dried chorizo
  • 250
    g
    cherry tomatoes
  • 100
    g
    black Kalamata olive de pipped
  • 1
    red onion diced
  • 3
    cloves
    garlic grated
  • 1
    Tbs
    smoked paprika
  • 1
    handful
    chopped parsley
  • 1
    bunch
    spring onion finely sliced
  • 200
    g
    rocket
  • Olive oil
 

Method

00:30
 
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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Read more on: recipe  |  seafood  |  salad
 

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