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Ben O'Donoghue

Spanish Style BBQ Bugs With Fig & Chorizo


Spanish Style BBQ Bugs With Fig & Chorizo

Serves 4

Ingredients

Rustic Spanish potatoes

  • 1 large red capsicum, diced
  • 500 g New Potatoes
  • 2 Garlic cloves
  • A Pinch of Saffron
  • 100 ml Olive Oil
  • 12 Cherry Tomatoes, Crushed
  • 175 ml white wine
  • Salt & Pepper

Skewers

  • 8 Moreton Bay Bugs meat out of shell, 2 per skewer
  • 200 g dried Chorizo Sausages, thinly sliced on a slicer, length wise
  • 4 Ripe figs
  • 8 Fresh Bay leaves

Method

Rustic Spanish potatoes

  1. Place all the ingredients in a bowl. Combine well and season.
  2. Place the mixture into a BBQ proof bag and seal. Place on top of the BBQ grill over a medium heat and cook.
  3. Shake from time to time until the potatoes are tender, the tomatoes have broken down and the peppers are soft. Remove from the heat and allow to cool a little.

Skewers

  1. Prepare the bugs by removing the meat from the half shells. To do this, remove the head. Then using a pair of scissors cut up either side of the undernet of the tail and then pull out the flesh.
  2. Thinly slice the chorizo on a meat slicer (or you can ask your local deli to do this).
  3. Take a metal skewer and firstly thread a Moreton bug tail. Then thread the thinly sliced chorizo, fresh bay leaf and fresh fig (alternately layer this way on the 4 skewers until you have used up the bugs).
  4. Ideally you will need to be cook the skewers over a charcoal brazier but a regular grill will do.
  5. Brush the skewers with a little oil and place over a high heat. Cook until the bugs are translucent, the thin chorizo is crisp and the figs are oozy and caramelised. Dress with a squeeze of lemon juice.
  6. Serve with the potatoes and some fresh lemon.
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Notes & Tips

You will need 4 metal skewers for this recipe.

Recipe Rating

4

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What do you think?

  • Leeanne33
    5 months ago

    Cooked this tonight - my first time cooking bugs! Didn't have fresh figs so used dried and used lime leaves instead of bay leaves. Absolutely delicious! Also, loved the potatoes accompanying the skewers. I used an oven bag for the potatoes sitting in a foil tray. It worked ok - the bag leaked a little into the tray but the potatoes cooked fine. Will be a regular recipe in my house - thanks!

  • JH244
    October 2009

    We did the skewers as finger food for new years eve 2008 it was devine and so easy!!

  • Marina6
    August 2009

    Fantastic! Fresh figs weren't available so I used preserved whole vanilla figs. Absolutely delicious! All my dinner party guests commented on the different combination being so very tasty!

  • Mario12
    August 2009

    my son Elie made this for my wife and i a while ago and it was just superb. it was the perfect combination!. instead of using conventional potatoes he used sweet potatoes....yummy. he also added a few king banana prawns to the skewers and seasoned the seafood with corriander and served it with fattoush salad

  • Jacqueline34
    July 2009

    Will try this as all the ingredients sound like a perfect combination. Maybe doubling over very strong foil to create a bag will substitute for the BBQ bags? I know there's a name for this.

  • Annie-M
    April 2009

    This looks really great - will try my hand at it this weekend

  • KC108
    February 2009

    Fantstic food, just do the salad in a fry pan and it works just as well.Use Nicole potatoes they are just great (boil potatoes first)

  • sean
    February 2009

    Bugs, as in the Shell Fish ;-)

  • KF35
    December 2008

    I would like to know where to get those BBQ bags we went to BBQ Galore and they had never heard of them....does anyone know???

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