Spanish
Spanish
Saffron Lamb Soup
This Spanish Soup leans on saffron to do the heavy lifting. We glaze the Lamb for real depth,...
Spanish · Breakfast
Saffron Prawn Bowl with piquillo pepper
This Spanish Bowl leans on piquillo pepper to do the heavy lifting. We braise the Prawn for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the sherry vinegar and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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