Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tapas x 2: garlic and ham mushrooms & spicy prawns. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make sautéed mushrooms with garlic and Serrano ham, a simple and healthy Spanish tapa. This recipe is very easy to prepare and tastes wonderful! Enjoy these sizzling Spanish Garlic Prawns from Omar Allibhoy's hit cookbook, Tapas Revolution. Delicious on their on their own or as accompaniment to other.
Tapas x 2: garlic and ham mushrooms & spicy prawns is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Tapas x 2: garlic and ham mushrooms & spicy prawns is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have tapas x 2: garlic and ham mushrooms & spicy prawns using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tapas x 2: garlic and ham mushrooms & spicy prawns:
- Make ready Mushrooms
- Prepare 150 g Spanish ham (jamon serrano)
- Take 450 g white button mushrooms, scrubbed and stems trimmed
- Take 8 cloves garlic, minced
- Get 1 shallot, finely chopped
- Take 1/2 tsp chili powder
- Take 1/2 tsp smoked paprika
- Make ready 1/4 cup chicken stock
- Make ready 1/2 cup heavy cream
- Take Chopped fresh Italian parsley
- Prepare Prawns
- Make ready 2 tbsp tomato paste
- Get 4 cloves garlic, chopped
- Make ready 2 tsp red pepper flakes
- Get 450 g prawns, headless and easy-peel
- Get 1/2 tsp smoky paprika
- Take 2 tbsp brandy
- Prepare Juice of 1/2 lemon
- Get Chopped fresh Italian parsley
Whether balancing atop slices of crusty chargrilled bread or dipping in creamy mash, these gorgeous garlicky mushrooms never fail to pack a flavour punch. Setas or mushrooms are very popular in Spanish cuisine. Many people in Spain drive or walk out to the countryside and spend the day picking them Autumn is a great time for mushrooms. This dish is easy and quite delicious served with bread as a tapa as an accompaniment to a beef, lamb, or pork.
Instructions to make Tapas x 2: garlic and ham mushrooms & spicy prawns:
- Preheat your oven to 350 F. Lay the ham in a single layer on a foil-lined cookie sheet. Bake in the oven for 10 to 15 minutes until crisp. Let cool. Chop the ham into bite-sized pieces.
- Add a good glug of olive oil to a medium pan on medium-high heat. Add the mushrooms and fry for 3 minutes. Add the garlic and shallot and fry another 1 minute.
- Sprinkle the chili powder and paprika onto the mushrooms, and toss to coat. Add the chicken stock, cream, a pinch of salt and several grinds of black pepper. Add the chopped ham, then turn the heat down to minimum while you cook the prawns.
- Add a good glug of olive oil to a second medium pan on medium-high heat. Add the tomato paste, garlic, and pepper flakes and let fry for 1 minute.
- Add the prawns (I don't peel them) and paprika to the pan. Toss to coat the prawns in the spicy oil. Add the brandy and lemon juice and simmer just until the prawns are uniformly pink. Add salt and pepper to taste. This entire step should take no more than 5 minutes.
- Toss chopped parsley into both pans, then plate the mushrooms and prawns in their own bowls. Sprinkle with more chopped parsley. Serve with crusty bread.
Many people in Spain drive or walk out to the countryside and spend the day picking them Autumn is a great time for mushrooms. This dish is easy and quite delicious served with bread as a tapa as an accompaniment to a beef, lamb, or pork. Photo about Oyster mushrooms, serrano ham and pine nuts tapas. Vegetables baked with bacon and mushrooms closeup. top view. Freshly smoked ham in homemade smokehouse.
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