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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Enjoy with:

rosé & white - savōr | @savor.today