1½ tbsp olive oil, plus extra to drizzle
60g chorizo, chopped
1 onion, sliced
2 garlic cloves, crushed
½ tsp smoked paprika
Pinch of chilli flakes (optional)
Salt and black pepper
1 x 400g tin of chopped tomatoes
Splash of red wine vinegar
Pinch of sugar
125g raw king prawns, peeled and deveined
Handful of fresh coriander, chopped
Crusty bread, boiled potatoes, rice or pasta
- Heat half of the oil in a large pan over a medium-high heat. Cook the chorizo for 4-5 minutes until golden, then transfer to a plate using a slotted spoon.
- Add the remaining oil to the pan and turn the heat to medium. Cook the onion gently for 8-10 minutes until softened but not coloured, stirring often. Add the garlic, paprika, chilli flakes (if using) and some salt and pepper. Cook for another 1-2 minutes.
- Return the chorizo to the pan and add the tomatoes, vinegar and sugar. Bring to a gentle simmer and season to taste. Cook for 20 minutes, stirring often, until reduced and rich.
- When you’re ready to serve, add the prawns to the pan. Cook for 3-4 minutes until just pink.
- Stir through most of the coriander along with a drizzle of olive oil. Add extra salt and pepper if needed. and adjust the seasoning. Serve with crusty bread, boiled potatoes, rice or pasta, with lemon wedges on the side.
Per serving: 369kcals, 23.2g fat (6.1g saturated), 15.6g carbs (8g sugars), 26.5g protein, 4.3g fibre, 0.567g sodium