SIMPLY BETTER
REC IPE
REC IPE
Dublin Bay Prawns with Chorizo & Garlic
Prawn & Chorizo Rice Bake
Ingredients (Serves 2)
Ingredients (Serves 4)
2 Packs of Simply Better Irish Dublin Bay Prawns, peeled.
2 Large Garlic Cloves, crushed or thinly sliced
2 Packs Simply Better Garlic & Herb Black Tiger Prawns
120g Simply Better Spanish Chorizo Ibérico De Bellota, thinly sliced
8 Cherry Tomatoes, halved
1 Jar of Simply Better Italian Grilled Peppers
6 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oill 1 Red Onion, halved and finely sliced
Zest of ½ Lemon ½ Tsp Smoked Paprika 1 Tsp Fresh Parsley, finely chopped Sea Salt 8 Slices of Ciabatta Bread
½ Jar of Simply Better Italian Sun Dried Tomatoes 100g Simply Better Spanish Chorizo Ibérico De Belotta, peeled and sliced Simply Better Atlantic Sea Salt & Organic Herbs
Method 1. Preheat a large frying pan with 4 tablespoons of the olive oil until smoking hot. 2. Carefully add the sliced onion and garlic to the frying pan followed by the sliced chorizo and toss together in the oil. 3. Reduce the heat to medium and allow to cook for a further 2-3 minutes. This allows the juices to come out from the chorizo and gives fantastic flavour. 4. Remove the prawns from their packaging and pat dry with kitchen paper to remove any moisture. Add the prawns, paprika and cherry tomatoes to the pan and toss together with the chorizo, garlic and onion. Cook for 2 minutes before adding in some lemon zest and the chopped parsley and stir to combine. 5. Heat a griddle pan on a high heat. Drizzle the slices of ciabatta with the olive oil before adding to the pan. Reduce the heat to medium and let the ciabatta toast for 3-4 minutes on each side. 6. To serve, place the grilled ciabatta on serving plates and spoon the prawns and chorizo alongside.
24
150ml Dry White Wine 25g Butter 1 Large Onion, peeled and finely chopped 2 Garlic Cloves, peeled and crushed 350g Long Grain Rice 600ml Chicken Stock 2 Tbsp Roughly Chopped Fresh Flat-Leaf Parsley Lemon Wedges, to serve
Method 1. Preheat the oven to 180°C (350°F/Gas Mark 4). Drain the oil from the sun dried tomatoes and add 1 tablespoon of the oil to a casserole dish with a lid. Add half the butter and place on the hob to heat. 2. Add the onion and garlic. Sauté for 2-3 minutes until softened but not browned. Add the chorizo and rice and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated. 3. Pour the wine into the dish, stirring to combine, then add the stock and fold in the peppers, sundried tomatoes and prawns. Cover with the lid and bake for 25-30 minutes until all the liquid has been absorbed and the prawns and rice are cooked through and tender. Scatter over the parsley and place directly on the table with the lemon wedges to serve.
Simply Better Garlic & Herb Black Tiger Prawns 200g | €5.99