BBQ Prawn Skewers and Salsa Verde
This recipe was made for warm weather, a cold beer or two and lingering with family and friends.
200g saffron rice
1 tsp crushed garlic
Handful of sliced
Handful spanish onion
Handful diced tomato
One half soft shell crab
White wine to deglaze
Get pan hot, throw in garlic and chorizo and begin to caramelize.
Once caramelized deglaze with wine, throw in prawns, scallops and onion.
Once cooked throw in rice and heat through.
To serve, garnish with diced tomato, soft shell crab and parsley.