G I V E A W A Y 🤩 T I M E
Together with the family @ashbrosfoodservices we’re bringing you a Father’s Day giveaway!
All the key ingredients you need to cook this delicious recipe of Kritharaki with Seafood & Smoked Chorizo created by the super talented @melpomeni.matthews
To go into the draw visit @melpomeni.matthews and check her post for competition details.
Delivery to Melbourne Metropolitan area only.
Prize includes :
* 1 kg Port Arlington Mussels
* 750g South Australian Vongole
* 2x 300g smoked Spanish chorizo sausages
(pasta, tomato sauce and parsley included )
Competition runs from today until Thursday 2nd September 12pm! Winner will be drawn and contacted on Friday 3rd September for delivery before Father’s Day.
Good luck to everyone who enters!
K R I T H A R A K I with S E A F O O D & C H O R I Z O
• 4 tbsp olive oil
• 300g chorizo sausage, sliced
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 cup dry white wine
• 1 x 400g can finely chopped tomatoes
• 1 cup kritharaki pasta or orzo
• 1 kg fresh mussels, washed and cleaned
• 750g vongole, washed
• finely chopped parsley to serve
1. Fry the chorizo in the olive oil using a deep sauté pan or shallow casserole dish, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate.
2. In the same pan, sauté the onion and garlic until softened.
3. Add the wine and reduce by half, add the tomato and 2 cups of water, season with salt and pepper and simmer on a medium heat for 10 minutes.
4. Add the kritharaki pasta and cook for 10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pan.
5. Add the mussels and pipis in the pot, add the chorizo, toss it all in the sauce and cover with a lid, simmer for 5 min or until all the shells open up and the pasta is cooked.
6. Turn off the heat, cover and allow the pasta to absorb any of the remaining sauce. Serve with fresh chopped parsley.
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