Scallop and Chorizo Skewers with Padron Peppers

0

items in your basket

total basket value

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

SCALLOPS & CHORIZO SKEWERS

A delicious BBQ dish to replace your usual chicken or lamb skewers. This famous pairing of chorizo and scallops gives an excellent combination of textures and flavour.

READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

2 people

ingredients

Brindisa Cooking Chorizo

IN STOCK

Scallops

Brindisa North South Olive Oil

IN STOCK

Padrón Peppers

Method

1. Slice the cooking chorizo into 1-2cm width chunks.

2. Put the skewers through chunks of chorizo, scallops and Padron peppers.

3. Heat some olive oil in a large griddle pan. Place the skewers in the hot oil to cook.

4. Cook the skewers for 2-3 minutes on each side. Use tongs to carefully turn the skewers in the pan.

5. Season with sea salt and pepper and drizzle with a little more olive oil if needed.

6. Serve with other delicious BBQ dishes or with flatbreads.

These skewers are great for cooking on the BBQ!

WATCH THE RECIPE VIDEO HERE.

ingredients

Brindisa Cooking Chorizo

IN STOCK

Scallops

Brindisa North South Olive Oil

IN STOCK

Padrón Peppers

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE

An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.

MORCILLA ARANCINI WITH QUINCE ALIOLI

This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.

COD WITH HONEY ALIOLI

This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.

WINTER GREENS PIE

This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.