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Spiced prawn skewers with saffron aioli
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Enjoy this delicious appetiser with Spanish cerveza.
Serves: 6 as tapas
2 tbsp Spanish olive oil
1 tbsp Bart Mediterranean rub
1 tsp Bart Hot Smoked Paprika
12 prawn skewers, from the fish counter
For the aioli
1 large pinch Bart Saffron
100g tub Waitrose Fresh Mayonnaise
1 tsp Bart Garlic Purée
Bart Garlic Salt Grinder
1. To make the aioli, squeeze the juice of half the lemon into a small bowl, add the saffron and leave to steep for a couple of minutes. Tip the mayonnaise into a bowl and whisk in the garlic purée, add the saffron lemon juice and tip into a small bowl to serve.
2. Mix the oil with the Mediterranean rub and hot smoked paprika and brush over the skewers. Heat a griddle pan to medium heat and cook the skewers for 8 minutes, turning occasionally until the prawns are pink and cooked through.
3. Cut the remaining lemon into wedges and serve ready to squeeze over the prawns. Grind over the garlic salt and serve immediately with spoonfuls of the aioli.
Typical values per serving:
11.3g protein, 0.5g fibre