Made fresh in the Riverina
Aurelio

Mariscos en Salsa (Seafood in Salsa)

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

  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.

BROWSE THE INGREDIENTS

Organic Spicy Salsa
AURELIO

Organic Spicy Salsa

View more recipes

Stuffed Calamari Recipe

Stuffed Calamari

Serves 4
View recipe
Lentil Burgers Recipe

Lentil Burgers with Pickled Onion Dipping Sauce

Serves 12
View recipe

Moussaka

View recipe