Spanish style prawns in a red pepper sauce

    1 hour 15 min

    A Spanish seafood delight in a savoury, tasty sauce. Serve with masses of crusty bread, pasta or rice.

    12 people made this

    Serves: 6 

    • 2 tablespoons extra virgin olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1/2 red pepper, deseeded and finely chopped
    • 150ml (5 fl oz) dry white wine
    • 1 (400g) tin whole plum tomatoes, chopped
    • 1 tablespoon finely chopped fresh dill
    • salt and freshly ground black pepper
    • 900g (2 lb) fresh prawns - shelled, deveined, rinsed and patted dry with kitchen towel

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a heavy saucepan, add the onion, garlic and, stirring occasionally, cook over a gentle heat for some 5 minutes or so until softened a bit.
    2. Add the peppers and continue cooking, still stirring occasionally, for a further 5 minutes.
    3. Add the wine, tomatoes, dill, season with salt and pepper and increase the heat to medium, stirring continuously to break down tomatoes a bit, and bring to the boil.
    4. Reduce heat and simmer gently, stirring occasionally, for 40 minutes or so until the vegetables have softened and the sauce has thickened to desired consistency. Taste for flavour and seasoning.
    5. Stir in the prawns and continue to simmer, stirring occasionally, for 6 minutes or until the prawns turn pink.

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