Fancy Pants Buzara

Buzara is a classic Dalmatian seafood dish that takes no time to prepare and tastes finger licking good. It’s basically some sliced garlic fried for mere seconds, followed by some mussels or prawns, a splash of white wine which is allowed to cook out for a few minutes, a handful of crumbs, a dollop of tomato paste, and usually some freshly chopped parsley at the end. Give the pan a shake and that is pretty much it. Oh, and crusty bread is mandatory for the delicious garlicky wine flavoured sauce.

This recipe is for my own version, which adds onion, chilli, and chorizo to take it to a whole new level {and hence why I like to call it Fancy Pants}. I also swap the tomato paste for some sweet and delicious in-season heirloom tomatoes. But once again, the crusty bread is not negotiable. Nor is the wine.

Ingredients:

  • one kilo of either mussels or green prawns {or you can use both}
  • olive oil, a little for frying
  • one onion, finely diced
  • two chorizo sausages, thickly sliced
  • one red chilli, finely chopped {seeds removed or not, up to you}
  • three garlic cloves, sliced
  • one glass of white wine, approximately 300 ml
  • one punnet of good quality tomatoes, small ones are better, halved
  • pepper
  • fresh parsley, finely chopped

1. Scrub the mussels. If using prawns you can either peel them and leave the tail on or you can just throw them in unpeeled and provide lots of napkins at the table.

2. In a pot large enough to hold everything heat some olive oil. Gently fry the onion for about five minutes, then add the chorizo and fry until it browns and crisps up a little. Next add the tomatoes, then the chilli and fry for a couple more minutes. Then add the garlic and stir through.

3. Add the mussels or prawns and turn the heat up to high. Pour the wine in and let the alcohol cook out for a few minutes. Season with some freshly cracked black pepper, and put the lid on just until the mussels have opened up and/or the prawns are pink and firm. Make sure not to overcook them, when they turn pink they are basically done, plus there will be a lot of heat in the pan for a while. Sprinkle the parsley over the top just before serving.

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