object(WP_Post)#4227 (24) { ["ID"]=> int(45199) ["post_author"]=> string(1) "3" ["post_date"]=> string(19) "2018-10-22 10:01:27" ["post_date_gmt"]=> string(19) "2018-10-22 08:01:27" ["post_content"]=> string(304) "The prawns tail Easy Peel Escal have a particularity to cook directly in their shell which protect them from drying and preserve their taste. With their sliced backs, they are very easy to peel, even with cutlery. Marinated with herbs and spices, they are going to be the star of your plancha all summer!" ["post_title"]=> string(63) "Prawns Ecuador a la plancha, marinated with pepper and rosemary" ["post_excerpt"]=> string(304) "The prawns tail Easy Peel Escal have a particularity to cook directly in their shell which protect them from drying and preserve their taste. With their sliced backs, they are very easy to peel, even with cutlery. Marinated with herbs and spices, they are going to be the star of your plancha all summer!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(27) "prawns-ecuador-a-la-plancha" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 11:58:16" ["post_modified_gmt"]=> string(19) "2019-04-26 09:58:16" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(58) "http://www.escal-seafood.de/recipe/crevettes-a-la-plancha/" ["menu_order"]=> int(418) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Saithe backs in “Piri-Piri” way

Saithe backs in “Piri-Piri” way

For all the connoisseurs of spicy dishes, nothing better than a Piri-Piri sauce to side your fish! A dish cooked quickly and adapted to each season and occasion!

Cooking Instructions: Pfanne & Grill
Ready in 20 minutes
Difficulty
Easy

Ingredients

For 2 persons

2 Saithe backs 

5 fresh tomatoes cut into dices

1/2 red hot pepper chopped very thinly

1/2 teaspoon of paprika

1/2 teaspoon of squeezed coriander

1 and 1/2 squeezed garlic cloves

The juice of 1/2 lemon

10cl of virgin olive oil

Salt, Pepper

 

Cooking Instructions:

1. For the “Piri-Piri” marinade: mix the olive oil with the pepper, the paprika, the coriander, the garlic and the juice of a lime, the tomato dices, season with salt and pepper. 

2. Thaw the saithe backs as indicated on the packaging, then pour the “Piri-Piri” marinade and let marinate for 15minutes minimum to one night. 

3. Brown the saithe backs 3 to 4 minutes each side ( you can also grill them).

4. Dress on a plate. Side with tagliatelles and cover with the rest of marinade