Emma Easy and quick midweek dinner or weekend lunch
This prawn, pepper and potato stew recipe is not only vibrant in colour, it is also delicious with flavours of smoked paprika, garlic and fresh red pepper. It’s ready in 30 mins so ideal for a midweek dinner or a quick weekend lunch. Click here for some more main course recipes
Ingredients
Oil for frying
1 onion, chopped
1 red pepper, cut into chunks
1 clove garlic, crushed
1 tsp hot smoked paprika
2 tsp dill (we used dried as was in the cupboard)
1 tsp parsley (we used dried as was in the cupboard)
500ml chicken stock
1 tbsp tomato puree
300g new potatoes, quartered
150g raw peeled king prawns, butterflied
Method
Add the oil to a medium sized pot on a medium heat.
Add the onion and cook until softened.
Add the pepper and garlic, cook until softened.
Stir in the paprika.
Add the stock and the tomato puree. Bring the pot to a simmer.
Add the potatoes and cook until tender.
Add the prawns and dill, simmer until cooked.
Serve in bowls with a garnishing of parsley.
Tip – Add some fried chorizo for extra protein and paprika.
Prawn, Pepper and Potato Stew
Ingredients
- Oil for frying
- 1 onion chopped
- 1 red pepper cut into chunks
- 1 clove garlic crushed
- 1 tsp hot smoked paprika
- 2 tsp dill we used dried as was in the cupboard
- 1 tsp parsley we used dried as was in the cupboard
- 500 ml chicken stock
- 1 tbsp tomato puree
- 300 g new potatoes quartered
- 150 g raw peeled king prawns butterflied
Instructions
- Add the oil to a medium sized pot on a medium heat.
- Add the onion and cook until softened.
- Add the pepper and garlic, cook until softened.
- Stir in the paprika.
- Add the stock and the tomato puree. Bring the pot to a simmer.
- Add the potatoes and cook until tender.
- Add the prawns and dill, simmer until cooked.
- Serve in bowls with a garnishing of parsley.
