Prawn casserole with olives from Spain

recipes-olives from spain
INGREDIENTS
    FOR THE TOMATO BROTH
  • 500 g Tomatoes
  • 20 g Coriander
  • 3 pc Garlic cloves
  • 5 g Hing (asafoetida)
  • 1 pc Bay leaf
  • Salt and pepper to taste

    • FOR THE DISH
  • 25 pcs (90 g) Green OLIVES FROM SPAIN
  • 100 ml Tomato broth
  • 90 g Prawns
  • 5 pcs Cherry tomatoes
  • 5 pcs sprig Roast garlic cloves
  • 5 pcs Roast baby onion
  • 1 sprig Rosemary
  • 5 leaves Basil
  • 30 g Feta
  • 1 pc Star anise
  • 1 pc Green chilli
  • 1 pc Red chilli
  • 10 g Ginger julienne
  • 10 ml Red wine vinegar
  • 30 ml Olive oil
  • Fresh parsley to garnish
Preparation time:
30 minutes
Serves:
2 portions
Level of difficulty:
Medium
PREPARATION
  • TOMATO BROTH
  • Put all ingredients in a deep bottomed pan and cook till the mix starts to boil.
  • Once it starts to boil, reduce the flame and simmer till the tomatoes leave their juice.
  • Strain and use.

  • THE DISH
  • Preheat the oven at 180ºC.
  • Heat oil in a pan and add the prawns, rosemary and sauté.
  • Add the vinegar and deglaze.
  • Add the garlic, onions and cherry tomatoes, green chilli and ginger. Add the tomato broth and simmer on low heat.
  • Pour the dish into the tawa and bake in the oven along with the feta and pimento stuffed olives until the prawns are cooked.
  • In a pan, shallow fry the red chilli for few minutes.
  • Serve the dish garnished with parsley, chilli oil and the fried red chilli.