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12 Baby cos lettuce leaves,1 Avocado, sliced,12 Peeled cooked King prawns, tails intact,1 Lime, halved,1 Red Chilli sliced, seeded or without seeds ,Moro Primero Extra Virgin Olive Oil, for drizzling,Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
6 Small chicken drumsticks,Smoked paprika,Sea salt and freshly ground black pepper, to taste,½ cup Moro Frutal Extra Virgin Olive Oil,4 Rashers bacon, chopped,1 Red onion, diced,2 Cloves garlic, crushed,1 Red capsicum, cut into strips,2 Tomatoes, chopped,2 cups paella rice or long grain rice,2 cups chicken stock,1 ½ cups white wine,1 tablespoon tomato paste,¼ teaspoon saffron threads,2 Chorizo or pepperoni sausages, sliced,1 cup frozen peas,12 Green prawns, shelled and de-veined, with head and tails left intact,12 Mussels, scrubbed, beards removed,Continental parsley and lemon wedges, for serving
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Frutal Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté bacon, onion and garlic until golden. Add capsicum and tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, tomato paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika, drizzle Moro Frutal Extra Virgin Olive Oil and serve with lemon wedges.
For best results use a Paella rice, such as Spanish Calasparra rice, otherwise, long grain rice may be substituted.
¼ cup Moro Primero Extra Virgin Olive Oil,2 tablespoons lemon juice,2 tablespoons snipped fresh chives,Sea salt and freshly ground black pepper, to taste,16 peeled cooked King prawns, deveined, tails intact,24 shucked oysters ,8 cooked moreton bag bugs, halved and deveined,Roasted garlic aioli, for serving
Shake Moro Primero Extra Virgin Olive Oil, lemon juice and chives together in a screw top jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.
