Calamari, prawns, chorizo sautéed potatoes, sauce Romesco

Chef Mark Dronjak shared this recipe in his recent Mediterranean lunch cooking class at the Seafood School.  You could also add chunks of white fish to the seafood medley.

Serves:  4.  Chef:  Mark Dronjak.

500gm baby potatoes, washed
Lupi Extra Virgin Olive oil
3 garlic cloves, sliced
½ large or 1 small onion, finely chopped
1 tsp smoked Spanish paprika
1 large chorizo sausage, sliced
2 squid tubes, opened out, scored on the inside and cut into even size pieces
24 raw prawns, washed and dried (6 per person)
4 tbsp chopped flat leaf parsley
30gm rocket leaves

1. Add the whole unpeeled potatoes to a pot of cold water and simmer until “just cooked” and a little underdone. Strain and allow to steam dry. Cut into a dice. To a large hot sauté pan add a good dredge of olive oil, add garlic, onion and smoked paprika, sauté to combine well.
2. Add the potato with the sliced chorizo. Toss and stir regularly to colour evenly and to allow the oils in the chorizo to colour and flavour the potatoes. Season.
3. Make the sauce Romesco as per recipe below. Set aside.
4. Heat another suitable sauté pan, add a good splash of olive oil. Add calamari and the prawns to the hot pan, sauté and toss until just done (should only be a few minutes). Add to the pan with the potatoes and the chorizo. Combine well. Toss through the chopped parsley. Serve with the sauce Romesco and rocket leaves as garnish and for colour and texture.

Romesco sauce
2 large ripe tomatoes (or whole tin tomatoes)
2 garlic cloves, finely chopped
¾ cup Lupi Extra Virgin Olive oil
2 large roasted red peppers, pre prepared are ideal
¼ – ½ cup good red wine vinegar or sherry vinegar (approximately and to taste)
¼ cup crushed almonds
¼ tsp finely chopped red chilli (or more to taste)
Salt and cracked pepper

1. Cut tomatoes into quarters and sauté in a frying pan with the garlic and a little olive oil, for 4-5 minutes. Remove pan from heat.
2. To a food processor add the garlic, tomatoes, pre roasted red peppers and chilli and pulse. Add the vinegar and the almonds. Add the olive oil and adjust the seasoning. Add back to a pan and keep warm only….do not overheat.
3. If the sauce gets too thick add a little water as required. Keep warm only and do not add too much heat as the sauce can split.

Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.