CHORIZO & PRAWN PATATAS BRAVAS
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 30min
2 chorizo, chopped
1 tbsp Hillfarm Pepperberry Oil
1 chicken breast, roughly diced
8 chat potatoes, boiled
12 raw tiger prawns
1 tsp salt
150 ml red wine
1 tsp chilli
1 can Ardmona Crushed Tomatoes
1 spring onion, thinly sliced
1 red onion, thinly sliced
Parsley, to garnish
Sourdough bread, sliced
- Blitz chopped chorizo in a mixer, until it is finely diced. Transfer the chorizo into a large cold pan, bring the heat up, add oil and cook for approximately 5 minutes. Once the flavour has come out of the chorizo and it is a nice and golden spoon out into a separate bowl.
- Place the chicken in the pan with the leftover chorizo oils and fry off until golden in colour, then remove from the pan and place in the bowl with the chorizo. Repeat this step with the potatoes and then the prawns. Season these ingredients.
- Add a dash of red wine to deglaze the pan, add the chilli flakes and crushed tomatoes. Combine this, season and reduce down for approximately 5 minutes. Once this has reduced down, empty the bowl of chorizo, chicken, potatoes and prawns into the pan of sauce and gently combine. Turn heat off and leave in the pan to serve. Thinly slice the red onion, and place on top of the dish, along with the spring onion and parsley. Serve with sliced crusty bread.