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This is a fusion dish; a Spanish-influenced starter that is ideal to kick off any romantic Valentine’s day dinner. It’s also simple to make and can be served for two to share.
Prep time 10 minutes/Cook time 40 minutes/Serves 2
Ingredients:
2 tbsp extra-virgin olive oil, plus extra to drizzle
1 onion, sliced
2 garlic cloves, crushed
½ tsp smoked paprika (pimentón)
400g (14 oz) tin of chopped tomatoes
Splash of red wine vinegar
Pinch of sugar
125g (1/4 lb) raw peeled king prawns
Handful of fresh coriander
Sliced fresh green chillies and lemon quarters, to garnish
Method:
Heat the oil in a large frying pan or sauté pan, then add the onion. Fry gently for 10 minutes, stirring often, until softened but not coloured, then add the garlic and paprika. Continue cooking for a further 3-4 minutes.
Add the tomatoes, vinegar and sugar, bring to a gentle simmer, season, then cook for 20 minutes, stirring often, until reduced, thick and rich. Take off the heat and set aside until needed.
When ready to serve, add the prawns to the pan, stir to coat and cook for 3-4 minutes until just pink. Chop most of the coriander and stir it through with a generous drizzle of extra-virgin olive oil. Taste and adjust the seasoning. Turn into a sharing bowl, scatter over the sliced chillies and remaining coriander sprigs, then serve with lemon quarters and with plenty of crusty bread to mop up the sauce on the side.
