*This recipe is gluten-free according to industry standards
Ingredients
- onion 1, chopped
- olive oil for frying
- red pepper 1, cut into chunks
- garlic 1 clove, crushed
- hot smoked paprika 1 tsp
- chicken stock 500ml (check it's gluten free)
- tomato purée 1 tbsp
- new potatoes 300g, quartered
- raw peeled king prawns 180g, butterflied
- flat-leaf parsley a handful, chopped
- lemon wedges to serve
Method
-
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.
Nutritional Information
- Kcals 284
- Fat 3g
- Saturates 0.8g
- Carbs 31.8g
- Sugars 10.6g
- Fibre 8.4g
- Protein 28.2g
- Salt 1.1g
