Prawn And Chorizo Cakes With Tomato Salsa Recipes

PRAWN AND CHORIZO CAKES WITH TOMATO SALSA

Steps:

• Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
• Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
• Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ¼ cupfuls of the mixture into patties.
• Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
• To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Steps:

• Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
• Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
• Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

TOMATO AND CHORIZO SALSA

Steps:

• Heat oil in a large frying pan.
• Add sausage, celery, bay leaves, onion and paprika.
• Saute, stirring, over medium heat for 10 minutes.
• Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
• Remove pan from heat, stir in cilantro and sugar and season to taste.
• Serve hot.

PRAWN & CHORIZO SKEWERS WITH GREMOLATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
• To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Steps:

• Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
• Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
• Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.