Salmon and prawns with chorizo sautéed potatoes, sauce Romesco

Sauce Romesco

Ingredients

• 3 large or 4 small roasted red peppers, skin off
• ¼ cup almonds, blanched and chopped
• 2 tbsp olive oil, any brand
• 2 tbsp sherry vinegar
• 1 tbsp freshly squeezed orange juice
• 1 tsp sweet smoked Spanish paprika
• 2 garlic cloves, minced
• Salt and pepper to taste, not shown

Method

1. In a food processor or blender, combine all of the ingredients. Process until desired smoothness. Taste and adjust the seasoning.
2. Set aside while you cook the main dish.

Main dish

Ingredients

• 2 links of Spanish Chorizo fresco in its casing, sliced
• 24 large prawns, shells removed
• 4 salmon fillet portions, scales off
• 500 g small white or red waxy potatoes.
• 3 garlic cloves, sliced
• ½ large onion or 1 small onion, finely chopped
• 1 tbsp. sweet smoked Spanish paprika
• 4 tbsp Italian parsley, chopped
• Salt and pepper to taste, not shown
• Olive oil for cooking, not shown

Method

1. Add the whole unpeeled potatoes to a pot of cold water and simmer until “just cooked” and a little underdone, about 12 minutes. Strain and let dry. Cut into dice and set aside.
2. Heat a large sauté pan on medium-high. Add a good dash of olive oil to a hot pan. Give it a minute to warm, then add garlic, onion and smoked paprika and stir to combine. Lower the heat to medium and sauté briefly, till garlic and onion are translucent, about 3-4 minutes. Take great care not to burn the paprika. 
3. Add diced potatoes and sliced chorizo. Toss and stir regularly to colour evenly and to allow oils and spices in the chorizo to permeate the potatoes. Let potatoes get a bit of a golden crust, about 5 minutes. Add salt and pepper to taste. 
4. To cook the salmon, heat a non-stick fry pan over medium-high heat. 
5. Make sure the salmon is dry. If necessary, pat it dry on both sides. Season it with salt and pepper. Fry starting with a presentation (skin) side down first. Let it cook for 5 minutes or so till the skin crisps. Flip and fry on the other side till doneness, about 3 minutes. Cooking time depends on the thickness of the fish fillet. Set salmon aside.
6. Using the same non-stick fry pan, add a good splash of olive oil. Heat it before adding prawns. Toss until just done, 2-3 minutes.
7. Add prawns to the pan with potatoes and chorizo. Combine well. If necessary, warm it up on medium heat for about 2 minutes. 
8. Toss through the chopped parsley.
9. Serve with sauce Romesco and a slice of salmon.

Enjoy!