SPANISH-STYLE PRAWNS WITH FENNEL
Provided by Georgina Hayden
Categories Mains Jamie Magazine Seafood Alfresco Australia day Aussie Christmas Dinner for two
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
- Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
- Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
- Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it's too thick, add a splash of water.
- Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
- Add to the pan and cook for 4 minutes, or until they're cooked and pink.
- Stir through parsley leaves and season. Serve with lemon wedges and nice bread.
Nutrition Facts : Calories 343 calories, Fat 12.6 g fat, SaturatedFat 1.9 g saturated fat, Protein 22.8 g protein, Carbohydrate 16.2 g carbohydrate, Sugar 15.3 g sugar, Sodium 1.6 g salt, Fiber 8 g fibre
SIZZLING SPANISH GARLIC PRAWNS - TAPAS STYLE
Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!
Provided by French Tart
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7.
- Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
- Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
- Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
- Sprinkle with the parsley and serve with crusty bread & lemon wedges.
Nutrition Facts : Calories 199.2, Fat 10.6, SaturatedFat 1.4, Cholesterol 189, Sodium 858.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 20.7
SPANISH RICE WITH SQUID, PRAWN & FENNEL
Make this Spanish paella-style dish with squid ink for dramatic black rice - but if you can't find it, use saffron instead for the more familiar yellow look
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
- Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
- Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.
Nutrition Facts : Calories 473 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)
Spanish Garlic Prawns Recipe (Gambas al Ajillo) is a Spanish dish that is mixed with prawn, olive oil, garlic, and paprika. It is garnished with parsley.
Provided by Saif Al Deen Odeh
Categories Main
Time 1h10m
Number Of Ingredients 7
Steps:
- Add an olive oil. Wait till it turns hot
- Once it is hot, add garlic and let it cook up to one minute or until it turns light brown
- Add the prawns in the pan, and cook for 30 seconds in each side or until it turns light pink. DO NOT overcooked the prawn
- Add paprika, lemon, salt and black pepper in the pan. Sir it quickly for less than 10 seconds, and turn off the heat. Add parsley for garnish.
Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Protein 20 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 270 mg, Fiber 2 g, ServingSize 1 serving
SPANISH-STYLE PRAWNS RECIPE
Our Spanish-style prawns are infused with garlic, fennel, parsley, and manzanilla sherry. These Spanish-style prawns are cooked in just 25 minutes.
Provided by Jessica Dady
Categories Dinner, Starter
Time 45m
Yield Serves: 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 1o mins until tender. Add the cherry tomatoes, sherry and tomato paste. Bring to the boil and then simmer gently for 25 mins, until thickened.
- Push the prawns into the sauce, cook for 2 mins. Turn them and cook for 1-2 mins or until they're pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread.
Nutrition Facts : @context https, Calories 169 Kcal, Sugar 8.3 g, Fat 8.9 g, SaturatedFat 2.6 g, Sodium 0.9 g, Protein 7.5 g, Carbohydrate 8.7 g
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