Chorizo and prawns

SUNDAY

CHORIZO AND PRAWNS Serves 4

200g chorizo, thinly sliced 125ml olive oil 3 garlic cloves, crushed 1kg medium prawns, peeled 2 large tomatoes, chopped A large handful of fresh coriander, chopped

To serve:

1 lemon, cut into wedges 4 x crusty bread rolls

1 Heat a frying pan over a high heat. Add the chorizo and cook for 4-5 minutes until it releases its oils and begins to crisp. Transfer to a plate lined with kitchen paper. 2 Reduce the heat and add the oil and garlic. Cook for one minute or until aromatic. 3 Add the prawns and cook for 4-5 minutes until they turn pink and begin to curl. 4 Add the tomatoes, coriander and chorizo. Cook for 1-2 minutes, stirring occasionally. 5 Divide the prawn mixture between four serving bowls.

Serve immediately with lemon wedges and crusty bread.

Per Serving 582kcals, 33.3g fat (8.8g saturated), 4.3g carbs, 2.8g sugars, 68.3g protein, 1.8g fibre, 0.3g sodium