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Mojo Rojo Prawns with Charred Ciabatta & Saffron Aioli

Servings 2
Total Time 30 mins



  • 1 capsicum thinly sliced
  • 1 drizzle oil


  • 1 shallot finely diced
  • 2 cloves garlic thinly sliced
  • 1 chilli thinly sliced
  • 3 tomatoes diced
  • 1 Tbsp olive oil
  • Smoky cumin spices (1 tsp smoked paprika, ½ tsp sweet paprika, ½ tsp cumin seeds)
  • 100 g fire roasted tomatoes or canned tomatoes
  • 300 g prawns defrosted


  • 1 ciabatta loaf sliced
  • 1 drizzle olive oil

To Serve

  • 1 bunch parsley leaves picked
  • 1 tsp extra virgin olive oil
  • 2 Tbsp saffron aioli or plain aioli mixed with a pinch of saffron powder


  • Before you start, preheat oven to high grill.
  • Prep capsicum. Toss on a lined oven tray with oil and season with salt. Grill for about 10 minutes, until blistered.
  • Prep shallot, garlic, chilli and tomato. Reserve some chilli to garnish. Heat oil in a medium fry-pan on medium-high heat. Cook shallot and garlic for 3 minutes, until starting to soften. Add chilli and smoky cumin spices and cook for 1 minute, until fragrant. Add canned and fresh tomatoes, bring to the boil and simmer for 5-6 minutes until tomatoes have broken down.
  • Add prawns to pan, ensure they are submerged in sauce, then simmer for 5 minutes, until cooked through. Add a splash of water if needed, to ensure prawns are fully submerged when they cook. Season to taste with salt and pepper.
  • Slice bread thickly, place on an oven tray and drizzle with olive oil. Toast on upper oven rack for 1-2 minutes, until golden brown.
  • To finish, scatter capsicum over prawns. Prep parsley.
  • Serve prawns drizzled with olive oil and topped with parsley and reserved chilli. Serve bread and saffron aioli on the side.