Читать книгу Food from the Sun - Neven Maguire - Страница 7

Serves 4

900g (2lb) ripe tomatoes, peeled (see page 119), halved and seeded

1 small red chilli, halved and seeded

1 small onion, peeled and roughly chopped

1 red pepper, halved, seeded and roughly chopped

1 large garlic clove, peeled small handful of fresh flat-leaf parsley and basil leaves

2 tbsp olive oil

100g (4oz) Serrano ham slices, finely shredded

25g (1oz) plain flour large pinch of sweet paprika

12 raw large Dublin Bay prawns (langoustines), shelled and left whole

Maldon sea salt and freshly ground black pepper chopped fresh flat-leaf parsley, to garnish

1 lemon, cut into wedges crusty bread, to serve

This dish is a great example of Spanish cuisine – the unique flavours of the ingredients enhance but do not smother each other. I was inspired to make this by Gillian Bowler, when she was a contestant on RTE’s The Restaurant. King prawns would also work well instead of Dublin Bay prawns.

Preheat the oven to 180°C (350°F), gas mark 4. Place the tomatoes, chilli, onion, red pepper, garlic clove and herbs in a food processor. Pulse until finely chopped.

Heat 1 tablespoon of the olive oil in a frying pan set over a medium heat, add the tomato mixture and season with salt and pepper to taste. Gently fry for 30 minutes, stirring occasionally, until reduced and thickened. Transfer to an ovenproof dish, then stir in the Serrano ham.

Mix the flour and paprika in a shallow bowl and lightly coat the prawns in the mixture. Heat the remaining oil in a very hot frying pan and quickly sear the prawns on both sides until golden brown. Place them in the ovenproof dish on top of the sauce and drizzle over any oil left in the frying pan. Roast for 6–8 minutes or until the prawns are just cooked through and slightly firm. Garnish with parsley and serve at once with lemon wedges and a separate basket of crusty bread to mop up all the delicious juices.