Smoked Paprika Double Prawns and Patatas Bravas
with Bell Pepper, Garlic Aioli and Rocket
A Spanish favourite, bravas sauce is lightly spiced with paprika before it's spooned over roasted potatoes to make patatas bravas. Here, we're making a quick garlic aioli and topping with smoky paprika prawns for a hearty and flavoursome dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Bamboo Skewers
700 grams
Potatoes
1 sachet(s)
Smoked Paprika
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
300 grams
King Prawns
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Mixed Herbs
64 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
20 grams
Butter
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto one side of a large baking tray. Drizzle with oil and sprinkle with half the smoked paprika. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the parcel onto the potato baking tray and roast the parcel until soft, 10-12 mins.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the potatoes have 15 mins remaining, add the pepper slices onto the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Return to the oven for the remaining cook time, until the pepper is soft and slightly charred, 14-16 mins.
While the veg is cooking, quarter and peel the red onion, then separate the layers. Peel and grate the remaining garlic (or use a garlic press). Drain the prawns.
In a medium bowl, add the prawns, onion, grated garlic, remaining smoked paprika, a drizzle of oil and season with salt and pepper. Set aside to marinate.
When the potatoes have 15 mins left, thread the prawns and onion onto the skewers, then pop them on a large baking tray lined with foil. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
While everything cooks, pop a medium saucepan on medium heat (no oil).
Add the passata, red wine stock paste, mixed herbs and sugar for the sauce (see pantry for amount). Bring to a boil, then simmer until thickened, 4-5 mins.
Stir through the butter (see pantry for amount) until melted, then remove from the heat.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the garlic and mayonnaise. Loosen with a splash of water until you get a nice drizzling consistency. Set aside for later.
When the prawn skewers are cooked, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and turn to coat.
When everything's ready, reheat the tomato sauce if needed.
Share the roast potatoes and pepper between your bowls.
Spoon over the tomato sauce. Drizzle over the garlic aioli.
Top with the prawn skewers and a handful of rocket. Drizzle the rocket with some oil to finish.
