King Prawn Pil Pil with Chorizo
with padron peppers and paprika potatoesCalories
:
419 kcalProtein
:
35.9g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Crustaceans
- Mustard
- Sulphites
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
260 grams
Larger King Prawns
(Contains: Crustaceans)
500 grams
Baby Potatoes
200 grams
Padron Peppers
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Paprika
(Contains: Mustard)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1755 kJ
Energy (kcal)419 kcal
Fat13 g
of which saturates5.5 g
Carbohydrate38.5 g
of which sugars14.3 g
Dietary Fiber8 g
Protein35.9 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the baby potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
- Drizzle with oil and season with half the paprika, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Halve the chilli and discard the core and seeds. Finely chop.
- Peel and thinly slice the garlic.
3
- Place a pan over medium-high heat with a very generous drizzle of oil.
- Once hot, add the chorizo, garlic, chilli and remaining paprika. Fry until fragrant 2-3 mins.
- Add the prawns and cook for 4-5 mins.
- Once cooked, remove the chorizo, prawns and oil from the pan, cover and set aside. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
4
- Return the pan to high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
- Once cooked, remove from the heat and season to taste with salt. Remove the stems before plating, if desired.
5
- In a bowl, mix the salad leaves with a drizzle of oil and the balsamic glaze.
- Season to taste with salt and pepper.
6
- Divide the potatoes, dressed salad leaves and prawns between plates.
- Drizzle over any remaining infused oil.
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