Smoked Paprika Prawns and Patatas Bravas
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Smoked Paprika Prawns and Patatas Bravas

with Garlic Aioli and Rocket

Tags:
Calorie Smart
Allergens:
Crustaceans
•Sulphites
•Egg
•Mustard

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

700 grams

Potatoes

2 unit(s)

Garlic Clove

1 sachet(s)

Smoked Paprika

150 grams

King Prawns

(Contains Crustaceans)

1 unit(s)

Red Onion

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

64 grams

Mayonnaise

(Contains Egg, Mustard)

1 sachet(s)

Mixed Herbs

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

1 tbsp

Honey

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Nutritional information

Energy (kJ)2605 kJ
Energy (kcal)623 kcal
Fat18.2 g
of which saturates6.3 g
Carbohydrate100.7 g
of which sugars25.5 g
Protein20.5 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Aluminum Foil
•Knife
•Grater
•Medium Bowl
•Medium Saucepan
•Small Bowl

Instructions

1

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 a large baking tray. Drizzle with oil, 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. Roast the parcel until soft, 10-12 mins.

2

Meanwhile, 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, the 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.

3

While everything cooks, pop a medium saucepan on medium heat (no oil).

Add the passata, red wine stock paste, mixed herbs and sugar (see pantry for amount). Bring to a boil and simmer until thickened, 4-5 mins.

Stir through the butter (see pantry for amount) until melted, then remove from the heat.

4

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.

5

When the prawn skewers are cooked, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and turn to coat.

 

6

When everything's ready, reheat the tomato sauce if needed.

Share the roast potatoes 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.

Enjoy!