Prawn, chorizo and chickpea stew

Posted: June 11, 2011 by nietize in Pork, Prawns, Spanish, Stew
Tags: , , ,

From Ramsay’s Best Menus
Ingredients

3 tbsp olive oil
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares
1 small red onion, peeled and finely chopped
150g good-quality cooking chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
1 ½ tbsp sherry vinegar
3 tbsp dry sherry
600g drained cooked chickpeas (freshly cooked or tinned)
100ml chicken stock
70g baby spinach leaves, washed
20 good-quality raw tiger prawns, peeled, deveined and heads removed
Large handful of basil, leaves only, torn
Sea salt and freshly ground black pepper

1. Heat 2 tbsp olive oil in a large, wide pan and add the peppers, red onion and chorizo. Cook for a few minutes, then add the garlic. Cook for a couple of minutes again, then add the sherry and vinegar and reduce down.

2. Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and cook for 10 minutes on a medium heat.

3. In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let wilt slightly, then scatter over the basil, season and serve.

Couldn’t find any tiger prawns at Marks and Sparks and so I settled for Honduran raw prawns. This is one GR’s recipes from his Channel 4 show, Ramsay’s Best Restaurants, and this is the main course for his Spanish Summer menu. The starter for this is Chunky Gazpacho and his dessert is Lime Mousse… Ok just by writing all this, it’s tempting me to actually do this whole menu. May do it for the next lunch / dinner party I do or back home in Singapore.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s