Prawn & Cigala Cocktail / Cóctel de Gambas y Cigalas

serves 2

6 Raw fresh prawns

10 Raw fresh cigalas

1 tbsp lemon juice

1 tbsp Jerez vinegar

2 little gem lettuces

½ green pepper

a pinch smoked paprika

chives

for the Marie Rose sauce

1 tbsp lemon juice

1 tbsp Worcestershire sauce

3 tbsp tomato ketchup

few drops Tabasco sauce

2 pinches smoked paprika

¼ tsp sweet paprika

1 tbsp cream

4 tbsp mayonnaise

1 tbsp Brandy (I used a Valencian Orange brandy)

2 pinches Maldon sea salt

2 turns Freshly ground black pepper

1. Bring a large saucepan of water to the boil. Add the teaspoon of lemon juice and vinegar.

2. Carefully drop in the prawns and cigalas; and when they rise to the surface, drain and remove them to a bowl of iced water to chill.

3. Peel the cooled prawns and remove the digestive tract.

4. Select your serving dishes; and arrange a row of upright leaves around the inside edge.

5. Finely chop the remainder of the little gems to make a bed in the centre.

6. Finely dice the green pepper and lay that on top.

7. Carefully arrange the pawns and cigalas.

for the Marie Rose sauce...

8. Put all the ingredients into a bowl and combine well; adjusting Tabasco, paprika and seasoning to taste.

9. Spoon over the sauce. Then, top with a pinch of paprika and a sprinkle of chopped chives.