Pasta with Prawns, Chorizo Crumb and Dehydrated Olives

Andy Allen
Cook time 2.5 hours
Servings 2


8 kalamata olives
½ cup olive oil
6 whole green prawns
2 tbsp tomato passata
½ chorizo sausage
150g fresh pasta
1 shallot, finely sliced
1 garlic clove, finely sliced
2 tbsp fresh or frozen peas
Juice and zest of 1 lemon
2 tsp fennel fronds
Salt and pepper to taste

Pasta with Prawns, Chorizo Crumb and Dehydrated Olives


For the dehydrated olives, place on a baking tray and into a pre-heated oven at 70°C for 2 hours or until completely dried out.

Peel, and devein the prawns making sure you reserve the shells and heads.

In a medium fry pan fry off the heads and shells in 1tbs of olive oil over high heat. After 3 minutes, add the rest of the oil and pasata to the pan. Season with salt and pepper and continue to fry the heads for another 2 minutes squashing as much flavour out of the heads as possible. Strain, reserving the oil.

For the chorizo crumb, finely dice the chorizo and place in medium frypan with olive oil and fry until crisp. Finish off in the oven if necessary. Place the crumb on paper towel and set aside.

Blanch pasta for 2 minutes in boiling salted water.

In a large frying pan, sauté shallots and garlic over a medium heat. Add prawns and continue frying until almost cooked through. Add peas and the oil from both the prawns and chorizo. Add pasta and lemon juice and zest and toss through.

To serve, place the pasta into a bowl, topped with some of the chorizo crumb, dehydrated olives, fennel fronds.