A simple but tasty dish that combines prawns and chorizo sausage. The addition of smoked paprika and fresh lemon zest really add some zing to this meal.
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- 1 tablespoon olive oil
- 2 chorizo sausage, thinly sliced
- 2 red onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 500 g raw peeled prawns, deveined, tails intact
- 400 g chopped tomatoes
- 1/3 cup sweet red pepper strips
- 2 teaspoons finely grated lemon rind
- salt and pepper
- 1/2 cup chopped parsley
- extra chopped fresh parsley leaves, to garnish
- lemon wedge, to serve
- 11. Heat oil in a large frying pan over medium heat.
- 22. Add chorizo, onions and garlic.
- 33. Cook, stirring occasionally, until chorizo is cooked and onions are soft.
- 44. Add paprika. Cook, stirring, for one 1 minute or until fragrant.
- 55. Add prawns. Cook, stirring, for about 1 or 2 minutes, or until almost cooked.
- 66. Add tomatoes, capsicum strips and lemon rind.
- 77. Season with salt and pepper.
- 88. Bring to boil. Reduce heat and simmer for about 2 minutes or until prawns are soft.
- 99. Stir in chopped parsley.
- 1010. Garnish prawns with extra chopped parsley. Serve with lemon wedges.
- 11Serving suggestions. Individual serves in tapas dishes with fresh crusty bread on side. Use as a topping on bed of polenta. You may even prefer to serve with fettucine. This dish is versatile so you can experiment to produce a combination that suits your palate.
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Nutritional Facts for Tapas-Style Spanish Prawns.
Serving Size: 1 (335 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 306.7
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 5.0 g
- Cholesterol 183.9 mg
- Sodium 1090.7 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 2.9 g
- Sugars 5.4 g
- Protein 26.3 g