Pisto Con Gambas


Pisto Con Gambas

10 fresh prawns
2 tomatoes
2 green peppers
2 onions
100 g (4 oz) ham
Meat stock
2 eggs
2 cloves garlic
Olive oil


Place the tomatoes in a pan with boiling water for a few minutes to loosen the skins. Allow them to cool, then peel and remove the seeds. Chop them, and put to once side.

Dice the pepper, chop the onion and slice the garlic.

Heat olive oil in a casserole and fry the onions until transparent, then add the pepper and garlic, and fry for a further seven or eight minutes. Dice the ham and add to the mixture, followed by the tomato. Stir well and add the prawns and a small cup of stock. Season with salt and leave to cook for five minutes. Remove the prawns from the dish, and then pour the mixture over the eggs (previously beaten), stirring continuously. The ratatouille should have a fairly liquid consistency.

Serve hot in a bowl or platter with the prawns arranged on top.


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