vino de españa | pescatarian recipe
prawns in garlic and coriander with patatas bravas
prawns in garlic and coriander
serves 2 people | takes 20 mins | recipe developed by Julia Rawe @RavenousRawe
ingredients
180g raw prawns
2 garlic cloves
½ tsp paprika / sweet paprika
½ tsp salt
1tsp sherry
8g parsley
For the patatas bravas:
2 potatoes
For the salsa:
1 white onion
2 garlic cloves
1 can chopped tomatoes
1 ½ tbsp Tomato puree
2 tsp paprika / sweet paprika
½ tsp mild chili powder
Pinch Cayenne pepper
1tsp sugar
1 tbsp water
Bunch of chopped parsley
method
Drain any excess liquid from your prawns and pat them dry with a paper towel
Add the prawns to a bowl along with the paprika and salt, mix all together until the prawns are well coated
Thinly slice your 2 garlic cloves
Heat up a pan with some oil
Once the pan is hot, add the garlic slices. Once they begin frying, add the raw prawns, turning them over as they gain colour
Add sherry and continue to fry (not for too long you don’t want the prawns to be dry)
Once cooked, sprinkle on some finely chopped parsley and serve with a chilled glass of savōr vin de españa.
patatas bravas
serves 2 people | takes 15-20 mins | recipe developed by Julia Rawe
ingredients
2 large potatoes
For the salsa:
1 white onion
2 garlic cloves
1 can chopped tomatoes
1 ½ tbsp Tomato puree
2 tsp paprika / sweet paprika
½ tsp mild chili powder
Pinch Cayenne pepper
1tsp sugar
1 tbsp water
Bunch of chopped parsley
method
Preheat oven to 200°C and line a baking tray with baking paper
Peel and chop potatoes into 3cm cubes, pat dry and spread evenly over the baking tray
Drizzle oil and ½ tsp salt over potatoes and place into the oven for 25-35 mins
Meanwhile dice your onion and place in a frying pan with a bit of oil along with the 2 crushed garlic cloves, fry until onion is translucent with a bit of colour
Add the can of chopped tomatoes, along with 1.5 tbsp tomato puree, 2 tsp paprika, ½ tsp mild chili powder, a pinch of cayenne pepper, and 1 tsp sugar. Stir everything together
Let simmer on a medium-low heat (avoid the mixture bubbling). If it becomes too thick, add 1 tbsp of water
While the potatoes are cooking and the salsa is simmering, prepare the garlic aioli by placing 3 tbs of mayo in a small bowl, add the ¼ lemon juice, ¼ tsp Dijon mustard and 1 small crushed garlic clove. Mix all together until well combined
Check on the salsa mixture it should now be pulpy in texture. You can use the back of your mixing spoon to squish the larger tomato chunks to create a smoother texture
Remove the potatoes from the oven, place in a wide bowl, drizzle a generous amount of salsa on top and then sprinkle the aioli on top of the salsa and finish with a generous sprinkle of fresh parsley
Serve with a chilled glass of savōr vin de españa.



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