Article
1 comment

Prawns with chilli, garlic & parsley in cava

I am calling this a tapa but, in truth, I didn’t have something like this in Spain. But, Spain inspired me to make it. And, I am using cava. Can I get away with that? It seems like something you would get in Spain, perhaps with less chilli? Anyway, here it is.

I love prawns. We eat them really often, preferably from raw. I don’t like buying the precooked ones – they’re too tough and overcooked. I can be quite lazy and frequently buy the ones that are uncooked but have been deshelled & deveined for you to save time. We usually have them in a curry or in pasta with the occasional breakout to piri piri or a fish pie. This time they’re cooked briefly in cava with chilli, garlic & parsley and served on toast.

Ingredients (we like prawns alot so, for us, this is for 2 people but it could be easily stretched to 3):

300g raw prawns, shelled & deveined (or if you can’t get them the equivalent amount cooked)
1 small red chilli & 1 small green chilli, finely chopped
2 cloves garlic, finely chopped
3 spring onions, finely sliced
2 tbps flat leaf parsley, chopped
150 ml cava/approx. 1 small glass (or white wine if you don’t have cava)
crusty bread if you have it, we didn’t so I used pita

Method:

Sauté the garlic & chilli in some olive oil for a couple of minutes over a high heat.
Add the prawns and stir for a couple of minutes until the prawns are pink.
Add the cava and reduce by about half, should take only a few minutes.
Add the parsley, spring onions and some extra virgin olive oil. Season to taste and serve immediately on bread/toast.

Posted by

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

1 Comment so far

Leave a Reply