Smoky prawns with tomato and coriander

Ingredients

2 tbsp extra-virgin olive oil, plus extra to drizzle
1 onion, sliced
2 garlic cloves, crushed
½ tsp smoked paprika (pimentón)
400g tin chopped tomatoes
Splash of red wine vinegar
Pinch of sugar
125g raw sustainably sourced peeled king prawns
Handful of fresh coriander
Sliced green chillies and lemon quarters, to garnish

Ingredients

2 tbsp extra-virgin olive oil, plus extra to drizzle
1 onion, sliced
2 garlic cloves, crushed
½ tsp smoked paprika (pimentón)
400g tin chopped tomatoes
Splash of red wine vinegar
Pinch of sugar
125g raw sustainably sourced peeled king prawns
Handful of fresh coriander
Sliced 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. Cook for another 3-4 minutes.
Add the tomatoes, vinegar and sugar, bring to a gentle simmer, season, then cook for 20 minutes, stirring often, until reduced and rich. Set aside until needed (see Make Ahead)
When you’re 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 (see tip). Taste and adjust the seasoning. Scatter with the sliced chillies and remaining coriander sprigs, then serve with lemon quarters in a sharing bowl, with plenty of crusty bread to mop up the sauce.

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. Cook for another 3-4 minutes.
Add the tomatoes, vinegar and sugar, bring to a gentle simmer, season, then cook for 20 minutes, stirring often, until reduced and rich. Set aside until needed (see Make Ahead)
When you’re 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 (see tip). Taste and adjust the seasoning. Scatter with the sliced chillies and remaining coriander sprigs, then serve with lemon quarters in a sharing bowl, with plenty of crusty bread to mop up the sauce.

delicious. tips

The extra-virgin olive oil added at the end helps bring out the flavour and improve the texture of this dish, so be generous in your drizzling.
You can store the tomato sauce, without the prawns, for up to 3 days in the fridge and the flavour will improve over that time. Or, freeze the sauce for up to 3 months, then defrost thoroughly. Heat until bubbling, then continue the recipe from step 3.

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