Chorizo & Prawn Stew:
In my opinion, this is a perfect meal for a romantic evening outside under the stars…
Ingredients (Serves 2-3):
3 medium Chorizo sausages (sliced diagonally)
200g prawns (remove shells)
1 Red Onion (Sliced)
1 Onion (Sliced)
1 Green Pepper (Sliced)
2 Tomatoes (Cut julliene)
2-3 Medium Chilli’s (sliced into rings)
1/4 Cup Olive oil
3 Cloves Garlic (minced)
1/2 Cup Dry Red Wine
Bit of fresh Rosemary
400ml stock (beef works best)
Prepare all your ingredients before you start. For the tomato, fill a saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30-45 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside.
Once you have prepared everything, fry the chorizo is a little bit of the olive oil, until some of the paprika in the sausage seeps through into the oil (about 1-2 minutes)
Add the onions, tomato, pepper and chilli and fry for 30 seconds, then add the remainder of the olive oil.
After about 3-4 minutes, add the garlic, rosemary, stock, wine and some paprika.
Let it simmer on medium for about 5 minutes stirring continuously.
Serve with loads of french bread or crispy rolls to dip in the broth. Have a bowl of green salad on the side and a bottle of wine of your choice