Spanish Prawns, Scallops and Chorizo with Patatas Bravas and Greens

One foodie tip of mine is, if you love food, go to Spain. Just the South’s native way of eating – tapas – means you get to taste so many different flavours in one night. Spanish food is rich and hearty and once you have it you will crave it. Patatas bravas is a very common dish, consisting of fried or baked cubes of potato with a spicy tomato sauce and aioli. A dish which is now a staple for me when choosing tapas. I incorporated it into this dish as it compliments the smokey prawns and scallops perfectly and I love it. For this recipe I used 1/2 a pack of prawns and 1/2 a pack of scallops from Ocado – I used the other half in the next recipe I’ll post.

Serves 2


  • 1 potato, peeled and chopped into cubes
  • 1/2 can of chopped tomatoes
  • 1 heaped tbsp paprika
  • 2 garlic cloves, finely chopped
  • 1/2 red onion, finely chopped
  • pinch of sugar
  • 1 small chilli, finely chopped
  • 2 1/2 tsp tomato puree
  • 2 heaped tbsp mayonnaise
  • 1 tsp garlic
  • squeeze lemon juice
  • 100g raw prawns
  • 100g raw scallops
  • 40-60g chorizo
  • tenderstem broccoli (as much as you want)
  • asparagus (as much as you want)


  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Spread the chopped potato on a baking tray, drizzle with olive oil, season and roast for 20 minutes. After 10 minutes cover the potato with foil and add the asparagus and broccoli to the tray to roast for the leftover 10 minutes
  3. To make the bravas sauce, fry off the red onion, chilli and garlic for 4-5 minutes. Add the chopped tomatoes, paprika, tomato puree and sugar, season and cook together for 5 minutes
  4. Meanwhile fry the chorizo for a minute then add the prawns and scallops to the pan and fry for 4-5 minutes until cooked through
  5. To make the aioli, mix the mayo and garlic paste together and season
  6. To assemble place the veg and seafood chorizo mix on the plate along with the roasted potatoes topped with the bravas sauce and the aioli and enjoy!