INGREDIENTS
1-2 corn tortillas
1-2Tbs Spiral Organic Extra Virgin Olive Oil
1 clove garlic, minced
1 small squid, cleaned and chopped into 1cm rings
9-10 pipi clams (cleaned)
5-6 scallops (cleaned)
2-3 prawns
1 jar Aurelio Organic Spicy Salsa
1-2Tbs coriander, finely chopped
½ lime, sliced into wedges
METHOD
Cut each tortilla into 8 triangle-shaped wedges.
Heat a small pan on medium-high. Add oil and corn tortillas. Fry for about 40-60 seconds per side or until the chips are firm and begin to brown. Set aside.
Heat another small pan on medium-high. Add olive oil and garlic. Cook for about a minute.
Add pipi, salsa, scallops, prawns, and squid. Stir while cooking for a further 3-4 minutes.
Once the prawn is pink, remove from heat.
Top with corn chips and garnish with coriander and lime.
