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Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast
Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast

Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast

with Serrano and Tomato Salad, Ciabatta and Homemade Garlic Aioli

Inspired by some of the world's most popular street food, this tasty Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast is perfect for a casual sharing-style dinner. A world-famous tapas dish, 'pil pil' is a word used in Spanish and Basque cuisines that describes a sauce made with garlic and chilli-infused olive oil. Some say 'pil pil' is the sound of popping garlic as it cooks in the hot oil. Another famous tapas dish, patatas bravas is made of crispy golden potato chunks, smoky tomato sauce with just a kick of heat and easy garlic aioli - what's not to like?

Tags:
New
Allergens:
Crustaceans
Schwefeldioxide und Sulfite
Milk
Egg
Senf
Gluten

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

4 unit(s)

Garlic Clove**

190 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

225 grams

King Prawns

(Contains: Crustaceans)

24 milliliter(s)

Red Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

60 grams

Diced Chorizo

(Contains: Milk)

30 grams

Tomato Puree

2 sachet(s)

Smoked Paprika

64 grams

Mayonnaise

(Contains: Egg, Senf)

2 slice(s)

Serrano Ham

2 unit(s)

Ciabatta

(Contains: Gluten)

40 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tbsp

Water for the Mayo

3 tbsp

Olive Oil for the Pil Pil

Nutritional information

Energy (kJ)4053 kJ
Energy (kcal)969 kcal
Fat46.1 g
of which saturates10 g
Carbohydrate100.9 g
of which sugars12.8 g
Dietary Fibre11.1 g
Protein44.3 g
Salt6.6 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Bowl
Garlic Press
Small sauce pan
Kitchen Shears
Pan
Small Bowl

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, 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 top shelf until golden, 25-35 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. Add the parcel onto the potato tray and roast until soft, 10-12 mins.

Finish the Prep
2

Meanwhile, peel and grate the remaining garlic (or use a garlic press). 

Halve the baby plum tomatoes. Roughly chop the parsley (stalks and all). 

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half the red wine vinegar.

Add the baby plum tomatoes, season with salt and pepper and toss to coat. Set aside for now. 

Make the Chorizo Bravas Sauce
3

Next, heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once browned, lower the heat and stir in the tomato puree and half the smoked paprika, fry for 1 min more. 

Stir in the sugar and water for the sauce (see pantry for both amounts) along with the remaining red wine vinegar. Bring to a boil and simmer until thickened, 3-4 mins. 

Once thickened, remove from the heat and season with salt and pepper to taste. Cover to keep warm. 

Aioli Time
4

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic, mayonnaise and water for the mayo (see pantry for amount). Set aside.

When the potatoes have 5 mins remaining, remove the tray from the oven.  Pop the Serrano ham alongside. Return to the oven for the remaining time until crisp and golden, 5-7 mins.

Make your Pil Pil Prawns
5

Meanwhile, heat the olive oil for the pil pil (see pantry for amount) in a large frying pan on medium-high heat. 

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Stir in the grated garlic and remaining paprika and stir fry, 1 min more. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat.

A few mins before everything's ready, pop the ciabattas into the oven to warm through, 1-2 mins. Reheat the chorizo sauce.

Finish and Serve
6

When everything's ready, break up the Serrano ham into shards.

Add the rocket to the tomato bowl. Toss to coat in the dressing. Transfer to a serving bowl and scatter over the serrano shards.

Pop the pil pil style prawns into another serving bowl. Sprinkle over half parsley.

Serve the potato chunks in a separate bowl. Drizzle over the chorizo bravas sauce and garlic aioli. Sprinkle over the remaining parsley.

Cut the ciabatta into 1cm slices and serve alongside for dipping and scooping.

Enjoy!

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