We have gotten hooked on Calamares Fritos, how good it is does depend on how fresh the Calamari is. Wonderful out in a bar or restaurant, I wouldn’t advise making it in the van as it will stink you out.
Generally Spanish seafood is incredible and very reasonably priced. I am not very keen on prawns but this recipe has converted me.
Chili Prawn Salad
- 12 Large Prawns unshelled
- 1 tbsp extra virgin olive oil
- 1/2 tsp hot chilli or pepper oil (make your own, see below)
- 1 clove garlic
- 1 lemon
Heat oil in heavy based frying pan till hot. Add prawns, along with pepper oil, garlic and lemon juice. Cook for roughly 10 minutes turning once or twice. The prawns should blacken slightly which gives them a lovely smokey flavour. Serve it up with a salad of your choice.
We bought a bottle of infused chili and pepper oil, it is easy make your own. Find a suitable bottle and add as many dried chilies and peppercorns as desired. Add extra virgin olive oil and place in cupboard to infuse for at least a month. Beware – very hot!!
Chorizo is a Spanish favourite and we have found the flavour varies depending on which bit of Spain you are in. I prefer to use the cooking chorizo in recipes.
Easy Pasta with Chorizo
- 250g pasta
- Can of tomato frito (or just plain old tin toms)
- As much garlic as you like
- Ditto chilli
- 1 chorizo medium sausage or a few small ones
Cook up your pasta as per packet. Fry chorizo in pan turning once, no need to add oil as it should release enough on its own. Once slightly browned add garlic and chilli. Mix in tomatoes to heat and add to cooked pasta.