Spanish Surf and Turf Traybake
This simple dish is bursting with lush Mediterranean Summer flavours.
8 people
40 minutes
5 minutes
Ingredients
- 200 g Cherry Tomatoes
- 200 ml Chicken Stock
- 200 g Chorizo diced
- 2 - Courgettes diced
- 2 cloves Garlic thinly chopped
- 2 tbsp Olive Oil
- 2 - Onions thinly chopped
- 1 - Pepper
- 2 - Red Pepper sliced
- 1 - Salt
- 1 tsp SuperValu Chilli Flakes
- 8 - SuperValu Fresh Irish Chicken Breasts cut in half lengthwise
- 2 tbsp SuperValu Fresh Oregano
- 200 g SuperValu King Prawns
- 600 ml SuperValu Passata
- 2 tsp SuperValu Smoked Paprika
- 1 tbsp Thyme
TO SERVE
-
600
g
SuperValu Baby Potatoes
or pilaf rice
Method
- Preheat the oven to 200˚C. Place the chicken, chorizo and prawns in a bowl.Sprinkle the herbs, garlic, smoked paprika and chilli over them and toss to coat. Leave to infuse for 30 minutes.
- Pour the passata, stock, onion, courgette, red pepper and cherry tomatoes onto your tray and toss to combine.
- Add the chicken, chorizo and prawn mixture. Drizzle on the olive oil and season with salt and pepper.
- Place in the oven and cook for 30 – 40 minutes until it’s cooked through and the sauce has reduced to a sticky tomato sauce.
- Check the seasoning and serve with boiled baby potatoes or rice and a generous helping of salad leaves.
