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SPANISH POTATO CASSEROLE WITH SHRIMPS

Ingredients for 4

  • 1 kg potatoes (e.g. Rooster potatoes)
  • 2 tbsp olive oil
  • 1 onion
  • 2 red peppers
  • 1 tsp cumin
  • 2 tsp smoked paprika powder
  • 300 g peas, fresh or frozen
  • 450 g large pink shrimps
  • Handful of flat parsley
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 83
Preparation time: 10 MIN Cooking time: 30 MIN
  1. Cut the potatoes into small cubes and boil them in salted water until al dente. Drain and dry.
  2. Dice the onion and red pepper.
  3. Heat the olive oil in a large frying pan over a medium-high heat. Briefly fry the shrimps. Season with salt and pepper. Remove them from the pan and set aside.
  4. Lower the heat and fry the onions (if necessary, add 1 tbsp of oil). Cook for 5 minutes until the onions are soft.
  5. Add the potatoes, cumin and smoked paprika. Leave to cook for a further 4 minutes.
  6. Add the peas and shrimps and cook for another 2 minutes.
  7. Season with salt and pepper.
  8. Roughly chop the parsley and sprinkle over the pan.

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