Potato, Prawn and Chorizo Salad Recipe

Spanish Style Potato, Prawn and Chorizo Salad Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
15 mins
Serves Serves:
2
Per Serving %RI
Energy (KJ) 1176 14%
Energy (Kcal) 281 14%
Fat 14.7g 21%
Saturated Fat 4.0g 20%
Total Sugars 5.9g 6%
Salt 1.4g 23%

Method

  1. Place the potatoes into a saucepan of boiling salted water for about 6-7 minutes and drain.
  2. Fry the chorizo and yellow pepper over a medium heat until the oils from the chorizo come out and the peppers begin to soften. Add the potatoes, tomatoes and garlic and continue cooking for about 5 minutes, tip into a mixing bowl.
  3. Place the pan back onto the heat, add the olive oil and when hot fry the prawns until they turn orange in colour, tip into the bowl with the potatoes.
  4. Squeeze over the lemon juice, add the spinach and give it a good mix. Serve the centre of the table with some crusty bread to mop up all those lovely juices.

Tip:
If you’re feeling a little adventurous, try adding some squid with the prawns.

Ingredients

100g baby/new season potatoes, halved
50g chorizo sausage, thinly sliced
1 yellow pepper, deseeded and sliced
8 cherry tomatoes, cut in half
2 garlic cloves, peeled and crushed
1 tablespoon olive oil
150g raw king prawns, shelled
Juice of ½ lemon
2 handfuls of spinach (or chard)

100g baby/new season potatoes, halved
50g chorizo sausage, thinly sliced
1 yellow pepper, deseeded and sliced
8 cherry tomatoes, cut in half
2 garlic cloves, peeled and crushed
1 tablespoon olive oil
150g raw king prawns, shelled
Juice of ½ lemon
2 handfuls of spinach (or chard)

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