Smoky Spanish Garlic Prawns Recipe
This Spanish prawn dish is quick to make (10 minutes). The sauce is a rich tomato sauce flavoured with smoked paprika, garlic paste and chilli flakes. Serve with steamed basmati rice.
Ingredients (for 2)
- 15g Garlic Paste
- 200g of raw peeled king prawns
- 250 bastami rice
- 1/2 tsp dried chilli flakes
- 1 tbsp tomato paste
- 5g parsley
- 1 tsp smoked paprika
- 15 ml red wine vinegar
- 4 tbsp olive oil
- Salt and pepper to taste
- 3 medium sized tomatoes
- 250g Basmati Rice
- Pinch of pepper
- 1 small red onion
- A small handful of flat leaf parsley
- 1 ready-rolled puff pastry sheet (about 35x24cm)
- 40g butter
Instructions
- Heat a large, wide based pan with 2 tbsp of olive oil over medium heat
- Chop the tomatoes into wedges
- Once the pan is hot, add the tomato wedges and garlic paste and cook for 1 minute
- mix the red wine vinegar with 2 tbsp of olive oil and a pinch of salt and pepper (this is your dressing)
- Microwave the Tilda basmati rice according to the packet instructions.
- Add the smoked paprika to the tomatoes with chilli flakes and tomato paste and cook for another 1 minute
- Increase the heat to high and add the king prawns and cook for another 4 minutes, stirring occasionally until cooked through
- Cut the fresh parsley with scissors. Add a splash of cold water with a pinch of salt and bring to boil over a high heat. Stir well and give everything a good mix up until the sauce has formed on top.
- Take the pan off the heat and serve in a bowl and then sprinkle with the snipped parsley.
- Serve the rice on a dinner plate and then the garlic prawns on top.
