Smoky Spanish Garlic Prawns

This Spanish prawn dish is quick to make (10 minutes). The sauce is a rich tomato sauce flavoured with smoked paprika, garlic paste and chilli flakes. Serve with steamed basmati rice.

Ingredients (for 2)

15g Garlic Paste
200g of raw peeled king prawns
250 bastami rice
1/2 tsp dried chilli flakes
1 tbsp tomato paste
5g parsley
1 tsp smoked paprika
15 ml red wine vinegar
4 tbsp olive oil
Salt and pepper to taste
3 medium sized tomatoes
250g Basmati Rice
Pinch of pepper
1 small red onion
A small handful of flat leaf parsley
1 ready-rolled puff pastry sheet (about 35x24cm)
40g butter

Instructions

Heat a large, wide based pan with 2 tbsp of olive oil over medium heat
Chop the tomatoes into wedges
Once the pan is hot, add the tomato wedges and garlic paste and cook for 1 minute
mix the red wine vinegar with 2 tbsp of olive oil and a pinch of salt and pepper (this is your dressing)
Microwave the Tilda basmati rice according to the packet instructions.
Add the smoked paprika to the tomatoes with chilli flakes and tomato paste and cook for another 1 minute
Increase the heat to high and add the king prawns and cook for another 4 minutes, stirring occasionally until cooked through
Cut the fresh parsley with scissors. Add a splash of cold water with a pinch of salt and bring to boil over a high heat. Stir well and give everything a good mix up until the sauce has formed on top.
Take the pan off the heat and serve in a bowl and then sprinkle with the snipped parsley.
Serve the rice on a dinner plate and then the garlic prawns on top.