Potato, crayfish and chorizo bake

This potato, crayfish and chorizo bake is a lovely & practical dish for dinner parties or special occasions because most of it can be done in advance. I made it without any dairy, but you can add a final layer of mozzarella cheese if you like. Serve it with a Mediterranean-style salad!

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 40

Servings: 2 people

Cuisine: Spanish

Calories: 1234

Ingredients Method

Ingredients

2 large baked or boiled potatoes
2 large boiled eggs
50 g cooking chorizo
100 g crayfish tail cleaned
2 sundried tomatoes from jar
2 Tbsp chopped basil or parsley
Olive oil
2 large tomatoes
1 Mozzarella ball optional

Method

Peel and slice the eggs & potatoes. Finely chop the sundried tomatoes. Slice the tomatoes into circles.
Grease 2 individual ceramic (oven-proof) dish then lay some potatoes then a few egg slices in the bottom. Scatter some basil leaves and sundried tomatoes on top.
Now scatter half of the crayfish on top. Peel the chorizo and crumble the sausage meat all over. Add more basil leaves and cover with tomato slices. Drizzle with some olive oil and season with salt and pepper.
Cover with mozzarella slices if you prefer the cheesy version.
Bake in a medium hot oven ( at about 180°C) for 20-30 minutes, until golden.
Serve hot.