Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cecilia on June 12, 2013, 02:40:04 pm
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This was a surprising inclusion in the seafood recipe book, in the sense that it was basically a potato recipe, with the prawns added only on the top. You could include prawn liquor into the potato water but I didn't do that as one of my guests was allergic to seafood.
I really loved the potato part - Sofrito Sauce was the basis of it - tomato, chili and green and red capsicums - and will make that again, even when I don't have prawns.
As a dish it was very enjoyable to eat, but as a recipe I thought it lacked a connection between the vegetable and the prawns on top. Maybe that's because I have never been to Spain and I don't have a reference for the cultural context.
Instructions were clear though and I do recommend you try it.
I upped the amount of prawns.
4/5
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This sounds as if it is based on the recipe in F & E. That uses the prawn shells to make a stock which you add to the potatoes and sofrito and it is that which makes the dish so tasty. Without the fish stock I think it wouldn't be that great.
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Yes, that's the one, Katya. It was delicious, I assure you. I doubled the amount of tomato passata to account for the fact that I couldn't use the fish stock in with the veges.
PS I also used Pinkeyes, probably the nicest variety of potato grown in our state.