Sizzling Prawns with Sofrito, Peppers & Manchego

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Manchego is Spain’s best-known cheese and, when fresh, has a mild, creamy consistency. Many Spanish recipes begin with instructions to prepare a sofrito-onions, garlic, tomatoes and sometimes parsley, cooked slowly to make a thick, intensely favoured savoury base. This particular dish is of Mexican-Spanish origin and could be made with almost any seafood. Try lobster or scallops for an extravagant version. Saffron rice makes a good accompaniment.