PRAWN ROUGAILLE WITH CHORIZO

A while ago we went to a French restaurant and I tried this dish for the first time. It was done with chorizo and prawns. Liked it so much that I tried to find a recipe for it. I only managed to find recipes for prawns or sausages rougaille, so I adapted it a little bit to use both. Also, I couldn't find fresh green prawns so I had to use already peeled frozen ones. Nevertheless, it turned out delicious. Will certainly make it again.

Ingredients

olive oil

1 red onion, chopped

1 Tbsp finely chopped garlic

125ml white wine

500g tomatoes, peeled & chopped

1 Tbsp tomato paste

1 tsp ground cumin

1 tsp sweet paprika

1 tsp salt

1 tsp white pepper

2 small red or green chillies, finely chopped (or a pinch of Aleppo chilli flakes)

300g chorizo, thinly sliced

1/2 bunch flat-leaf parsley, finely chopped

2 thyme sprigs, leaves picked

1kg green king prawns, shelled, heads and tails intact

1/2 bunch coriander, chopped

Method

Heat 2 Tbsp of olive oil in a saucepan over medium heat. Add the onion, chorizo and half the garlic and fry for a couple of minutes, until golden. Pour in half the wine to soften the onion. Let the wine evaporate and then add the tomato plus 1 Tbsp tomato paste and cook for about 5 minutes or so. Add the spices. Add herbs and half a tin of water and cook in a very low heat for 10m.

Heat a little more oil in a frying pan and fry the remaining garlic until fragrant. Add the prawns, season with pepper and cook for 2 minutes. Pour in the remaining wine to deglaze the pan.

Tip the prawns into the rougaille (tomato sauce) and stir through the coriander.

Serves 4

Here served with a traditional Catalan dish called Trinxat de Cerdanya

Comments

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