Made fresh in the Riverina

Mariscos en Salsa (Seafood in Salsa)


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


  1. Cut each tortilla into 8 triangle-shaped wedges.

  2. 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.

  3. Heat another small pan on medium-high. Add olive oil and garlic. Cook for about a minute.

  4. Add pipi, salsa, scallops, prawns, and squid. Stir while cooking for a further 3-4 minutes.

  5. Once the prawn is pink, remove from heat.

  6. Top with corn chips and garnish with coriander and lime.


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