Prawn, chorizo and tomato stew
A warming stew perfect for those cosy winter nights in. Try our delicious recipe.
-
- Prep Time
- 50 mins
-
- Cook Time
- (4/5)
-
- Serves
- 4
Ingredients
- Frylight Cooking Spray
- 120g Spanish chorizo, casings removed, sliced
- 2 teaspoons smoked paprika
- 1 tin whole plum tomatoes, roughly chopped
- 2 bay leaves
- Pinch of dried thyme
- Pinch of dried oregano
- 450g potatoes, peeled and cut into 1-inch chunks
- 100g kale, stems removed and leaves roughly chopped
- 450g raw prawns, peeled and deveined
Directions
- Spray a deep heavy bottomed pan with Frylight and place over a medium heat. Wait until Frylight is clear and then add the onion and garlic and cook for 5 - 10 minutes until starting to brown.
- Add the chorizo and paprika and cook for about 2 minutes, stirring to combine. Add the chopped tomatoes, the bay leaves, thyme and oregano and cook for 2 minutes more.
- Add the potatoes, 100ml of water and salt to taste. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes
- Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the prawns and simmer just until they curl and turn pink, about 3 minutes.
- Discard the bay leaves and ladle the stew into bowls.
Recommended Recipes
Discover
- Prep Time
- 1 hour 15 mins
- Cook Time
- (3/5)
Lighter Lemon Drizzle
- Prep Time
- 50 mins
- Cook Time
- (3/5)
Chilli Beef
- Prep Time
- 15 mins
- Cook Time
- (2/5)
