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 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.