750 grams raw, shelled king prawns
¼ cup each of almonds, hazelnuts and pinenuts
1 slice heavy sourdough bread, crusts removed
2 cloves garlic, roughly chopped
¼ cup flat leaf parsley leaves
1 teaspoon salt
¼ cup olive oil
2 cloves garlic, crushed
pinch of saffron, toasted in a dry pan
¾ teaspoon smoked paprika
1 tablespoon tomato paste
2 bay leaves
¾ cup white wine
¾ cup fish or chicken stock
Preheat the oven to 180ºC.
Place the nuts in a baking dish, keeping them separate, and roast in the oven until golden. Rub the skins off the hazelnuts and place with the other nuts in a food processor. Heat a little oil in a small pan and fry the bread on both sides until golden. Cool a little and add to the food processor along with the garlic, parsley and salt. Process until everything is finely chopped. Set the picada aside.
Place a sauté pan over medium heat, add the oil, garlic, saffron, paprika, tomato paste and bay leaves. Stir together and cook gently to infuse the flavour. Increase the heat, add the white wine and stock and cook over
a high heat for 5 minutes to reduce. Add the prawns and cook them quickly on both sides.
Stir in the picada and allow to heat through. Add a little more stock if the picada is too thick. Tip into a bowl and serve with lots of good bread to mop up the sauce. Serves 4-6