Canarian salted potato and prawn skewers with mojo rojo

Name: Canarian salted potato and prawn skewers with mojo rojo
Prep time: 30 min
Total time: 30 min
Yield: Makes 8
Cuisine: Spanish recipes
Ingredients: 24 small new potatoes; 4 tbsp fine sea salt; 16 large raw, sustainable king prawns, peeled; 16 extra-large pitted green olives (we used nocellara); For the sauce (mojo rojo); 150g roasted red peppers from a jar, drained; 1 small garlic clove; 1 tsp chipotle paste; ½ tsp ground cumin; ½ tsp smoked paprika; 1 tbsp extra-virgin olive oil, plus a drizzle for the prawns; Squeeze lemon juice, plus extra (optional); Specialist kit; 8 metal skewers

Portion size: Makes 8
Hands-on time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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These barbecue skewers are inspired by traditional Canarian papas arrugadas (salt-crusted potatoes served with mojo rojo, a fiery red pepper dip). We’ve added sweet king prawns and tangy green olives. Once charred, pile high on a platter with plenty of sauce for dipping.

Planning a barbecue? How about these juicy tamarind chicken skewers for the meat eaters?

Before you start

Papas arrugadas translates as ‘wrinkled potatoes’ and they’re one of our favourite new ways to cook spuds. The water they’re boiled in is heavily (and we mean heavily) salted – in the Canary Islands they traditionally use seawater; as it evaporates, it leaves the potatoes covered in a salt crust. They really are incredible – whether or not you’re barbecuing, give them a go!

If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

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Ingredients

24 small new potatoes
4 tbsp fine sea salt
16 large raw, sustainable king prawns, peeled
16 extra-large pitted green olives (we used nocellara)

For the sauce (mojo rojo)

150g roasted red peppers from a jar, drained
1 small garlic clove
1 tsp chipotle paste
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp extra-virgin olive oil, plus a drizzle for the prawns
Squeeze lemon juice, plus extra (optional)

Specialist kit

8 metal skewers

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Method

Put the potatoes and salt in a large pan. Boil a kettle, then pour over enough water to just cover them. Cook over a high heat for 15 minutes until tender, then drain any remaining water in the pan. Return the potatoes to the pan over a low heat to help them dry out and wrinkle up for a few minutes. They’re ready when they’re wrinkled and covered in a powdery coating of salt.
Meanwhile, put all the sauce ingredients in a blender or food processor and whizz until smooth. Season to taste with salt and pepper (and more lemon juice if needed), then set aside.
Toss the prawns with a pinch of salt and pepper and a drizzle of oil. Next, assemble your skewers: potato, olive, prawn, potato, olive, prawn, then finish with a potato. Cook on the barbecue over direct heat, turning regularly until the prawns turn pink and opaque (it should only take a few minutes). Serve with the mojo rojo for dipping and drizzling.
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