Spanish Prawn Stew with Garlic Tortillas

A light but comforting dish, these smoky tomatoey prawns will go down a treat. The garlic tortillas are a great addition for crunch and sauce scoopage. Yummmmm.

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Ingredients (serves 4)

Prep time: 5 mins Cooking time: 20-30 mins

• 1x 500g carton passata

• 250ml fish stock

• 1 red onion, finely diced

• 2 red peppers, finely chopped

• 500g raw king prawns, shelled & deveined

• 3 cloves garlic, minced

• 1 tbsp smoked paprika

• 2 tsp dried rosemary

• 2 tbsp red wine vinegar

• 2 tbsp tomato puree

• 1 tsp chilli flakes

• Sea salt

• Black pepper

• Fresh parsley, finely chopped

• Lemon

• Garlic tortillas

  • 8 soft tortillas (small)

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • Sea salt

  • Pepper

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Equipment required

• Wide based pan

• Roasting tin

• Pastry brush (not necessary but helpful)

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Method

1. Heat up a decent glug of olive oil in a wide based pan over a medium-high heat. Add the peppers & onion and fry for 5 minutes until starting to soften. Add the garlic and fry for a further 2 minutes.

2. Add a drizzle more oil if the pan is looking a bit dry. Add the tomato puree, paprika, rosemary, red wine vinegar, chilli flakes and seasoning and fry for another 2 minutes until fragrant.

3. Add the passata & the fish stock. Mix well then reduce the heat so that the sauce is gently simmering. Let it bubble & reduce down for 15-20 mins, until the sauce is thick and flavoursome.

4. Pre-heat the grill to medium-high. While the sauce is cooking, mix the garlic, salt & pepper with the olive oil. Lay the tortillas flat on a tray and brush with the garlic oil.

5. Once the sauce is ready, increase the heat to medium and add the raw prawns. Poach the prawns in the sauce for 5 minutes until pink - they should be cooked through but not rubbery.

6. While the prawns are cooking, put the tortillas under the grill. Depending on how hot your grill is, these will take between 3-5 minutes. They do go quick if they start to burn so keep an eye on them!

7. Once the prawns are ready, add parsley and a squeeze of lemon to the dish. Serve immediately in bowls and use the crispy tortillas for scoopage. Enjoy!