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Canarian salted potato and prawn skewers with mojo rojo

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jul 24
Updated: 26 Jul 24

Canarian salted potato and prawn skewers with mojo rojo

These barbecue skewers are inspired by traditional Canarian papas arrugadas (salt-crusted potatoes served with mojo rojo, a fiery red pepper dip). We’ve added sweet king prawns and tangy green olives. Once charred, pile high on a platter with plenty of sauce for dipping.

Planning a barbecue? How about these juicy tamarind chicken skewers for the meat eaters?

Easy
July 2024

Test kitchen approved

Makes 8
Hands-on time 30 min

Planning a barbecue? How about these juicy tamarind chicken skewers for the meat eaters?

Nutrition: Per skewer (with sauce)

Calories: 145kcals
Fat: 6.3g (1g saturated)
Protein: 7.4g
Carbohydrates: 13g (2.6g sugars)
Fibre: 2.7g
Salt: 1.7g

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Before you start

Papas arrugadas translates as ‘wrinkled potatoes’ and they’re one of our favourite new ways to cook spuds. The water they’re boiled in is heavily (and we mean heavily) salted – in the Canary Islands they traditionally use seawater; as it evaporates, it leaves the potatoes covered in a salt crust. They really are incredible – whether or not you’re barbecuing, give them a go!

If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Before you start

If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Ingredients

24 small new potatoes
4 tbsp fine sea salt
16 large raw, sustainable king prawns, peeled
16 extra-large pitted green olives (we used nocellara)

For the sauce (mojo rojo)

150g roasted red peppers from a jar, drained
1 small garlic clove
1 tsp chipotle paste
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp extra-virgin olive oil, plus a drizzle for the prawns
Squeeze lemon juice, plus extra (optional)

Specialist kit

8 metal skewers

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Method

Put the potatoes and salt in a large pan. Boil a kettle, then pour over enough water to just cover them. Cook over a high heat for 15 minutes until tender, then drain any remaining water in the pan. Return the potatoes to the pan over a low heat to help them dry out and wrinkle up for a few minutes. They’re ready when they’re wrinkled and covered in a powdery coating of salt.
Meanwhile, put all the sauce ingredients in a blender or food processor and whizz until smooth. Season to taste with salt and pepper (and more lemon juice if needed), then set aside.
Toss the prawns with a pinch of salt and pepper and a drizzle of oil. Next, assemble your skewers: potato, olive, prawn, potato, olive, prawn, then finish with a potato. Cook on the barbecue over direct heat, turning regularly until the prawns turn pink and opaque (it should only take a few minutes). Serve with the mojo rojo for dipping and drizzling.