Easy

Citrus salad with sausages and prawns

Name: Citrus salad with sausages and prawns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 450 g Orange (trimmed flesh); 100 g Lemon (flesh without pith); 140 g Txistorra; 100 g Fresh butifarra sausage; 60 g Serrano ham; 200 g Prawns (peeled); 200 g Egg (4 medium); 6 g Garlic; 30 g Extra virgin olive oil; 4 g Parsley

Total time40 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Orange and lemon with chistorra, butifarra, egg and garlic prawns, inspired by limón serrano.

20 minprep

20 mincooking

4servings

1.923 kcalwhole recipe

481 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Salad 30 to 60 minutes Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

SautéingFrying

Appliances

Frying panKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Orange trimmed flesh 450 g
Lemon flesh without pith 100 g
Txistorra 140 g
Fresh butifarra sausage 100 g
Serrano ham 60 g
Prawns peeled 200 g
Egg 4 medium 200 g
Garlic 6 g
Extra virgin olive oil 30 g
Parsley 4 g

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Let’s get cooking

Method

Peel the orange and lemon, removing the white pith. Slice and divide between four plates. Remove the casings from the chistorra and butifarra and crumble the meat.
Cook the sausages in a pan with 10 g oil, stirring for 8–10 minutes until the centre reaches 71 °C. Drain excess fat and divide over the citrus.
Fry the eggs in the same pan until the whites and yolks are set. In another pan, heat the remaining 20 g oil with the chopped garlic for 30 seconds. Add the prawns and sauté for 2–3 minutes until opaque and cooked through.
Place one egg on each plate, add the ham strips and divide over the prawns. Finish with parsley and serve immediately.