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Spanish Prawns with Spicy Lentils & Chorizo

This highly addictive spicy prawn and lentil extravaganza has to be shared. I have been making it ever since I saw it in the April 2010 edition of Delicious magazine (how much do I love thee?) and it is a firm favourite in our house. There are a few shortcuts in this dish (pre-roasted capsicums, tinned lentils, etc) which make it a winner for those nights when you are short on time. I recently ditched the tinned lentils and made it using some beautiful french style lentils I had pre-prepared myself and it resulted in a much nuttier texture and flavour. Not to worry if you are short on time though, the tinned ones work well.

Crusty bread to mop up is a must.

CAUTION: This is  a very noisy dish. We tend to make contented rumblings from start to finish as every mouthful seems more delicious than the last. True story.

SPANISH PRAWNS WITH SPICY LENTILS & CHORIZO

1 tablespoon oil

1 onion

1 chorizo sausage, chopped

1 tablespoon harissa

400g can chopped tomatoes

180g jar roasted capsicums, drained and sliced

2 cans brown lentils, rinsed and drained

1 cup chicken stock.

500g green prawns with tails intact (or about 5 large prawns per person)

1/4 cup chopped flat-leaf parsley

Crusty bread and salad leaves to serve.

Heat tablespoon of oil in a large saucepan over a medium heat. Add the onion and the chorizo and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in the harissa and cook for a further minute. Add tomatoes, lentils, capsicum and stock and bring to the boil, then reduce heat to a simmer, stirring occasionally for 20 minutes, until the mixture has thickened slightly.

Season the prawns with sea salt and ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through. Stir in the parsley, then server with crusty bread and the salad leaves.

Serve with a glass of chilled Rosé.