Try this smoky prawn and pepper stew, then check out our slow-cooker beef stew, squid stew, Hungarian lecsó (pepper stew) and more comforting stew recipes.

*This recipe is gluten-free according to industry standards


  • 1 onion, chopped
  • for frying olive oil
  • 1 red pepper, cut into chunks
  • 1 clove garlic, crushed
  • 1 tsp hot smoked paprika
  • 500ml (check it's gluten free) chicken stock
  • 1 tbsp tomato purée
  • 300g new potatoes, quartered
  • 180g raw peeled king prawns, butterflied
  • a handful flat-leaf parsley, chopped
  • to serve  lemon wedges


  • STEP 1

    Cook the onion in a splash of olive oil for 7-8 minutes or until softened. Add the pepper and garlic, and cook for 3-4 minutes or until starting to soften, then stir in the paprika and cook for a minute. Finally, add the stock and tomato purée, and bring to a simmer. Add the potatoes and cook for 10-12 minutes or until tender. Stir in the prawns and simmer for 3-4 minutes or until pink.

  • STEP 2

    Serve in bowls scattered with parsley and some lemon wedges to squeeze over.


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