Tiger Prawn, Chorizo and Butter Bean Stew with La Chinata

It’s pretty much a food bloggers dream… To have one of your original recipes printed. I mean, the ultimate dream is probably an entire cookbook, but, I’m only a novice, so just the one recipe is fine by me!

I posted this king prawn and chorizo stew recipe last year, which was something I came up with after being inspired by another blogger.

However, to mark the occasion, I have re-vamped the recipe along with a newly styled shoot to go with it. I also made sure I used the amazing La Chinata smoked paprika powder, too, this time, as they recently sent me some all the way from Spain. I am literally in love with the stuff. Sorry, boys!

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the stunning La Chinata smoked paprika power is the best, thank you to them for sending me some!

As this tiger prawn, chorizo and butter bean stew contains meat, fish and veggies and non-starchy carbs in the form of sweet potato, it really is one-pot dish. But, it’s the weekend, and calories definitely don’t count on Sundays… So, if you want to serve it with some buttered greens and crusty bread, please be my guest.

Serves 4-6, takes 10 minutes to prep, 50 minutes to cook, freezable.

What you need:

  • 175g raw king prawns
  • 4 raw, peeled jumbo tiger prawns per person
  • 1 chorizo sausage, 225g, peeled and sliced
  • 2 medium onions, finely diced
  • 3 medium sweet potatoes, peeled and diced into 1cm cubes
  • 2 tins butterbeans, drained and rinsed
  • 250g mixed colour cherry tomatoes
  • 1 sweet red pepper, diced into chunks
  • 2 tsp La Chinata smoked paprika powder
  • 4 cloves garlic, peeled and minced using a garlic crush
  • 1  tin chopped tomatoes (I use Cirio)
  • 1 tbsp tomato puree
  • 2 bay leaves, 1 tsp dried thyme and 1 tsp dried oregano
  • 3 tbsp rapeseed oil
  • the juice of 1 fresh lemon
  • 500ml organic chicken stock
  • 1 bunch fresh thyme, to garnish

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What to do:

Heat the rapeseed oil in a large, heavy based lidded pan and add the diced onion. Fry over a low-medium heat for 5-7 minutes until soft and translucent. Add the crushed garlic cloves and continue to gently fry for 1 minute, then add the diced sweet potatoes, La Chinata smoked paprika, bay leaves and dried herbs and stir well, really letting the fragrance from the herbs and spices release. Cook for a further 3 minutes.

Add the tinned tomatoes, chicken stock and tomato puree.  Stir well, cover and simmer for 20 minutes.

Next, add the sweet pepper, chorizo, cherry tomatoes, butter beans and lemon juice. Gently simmer for another 20 minutes.

Once the time is up, give the stew a good old stir and check the sweet potato is nice and tender, if it’s not, you can simmer for a further 5 minutes with the lid on at this point.

When everything is nice and tender, add the king prawns, tiger prawns and finish on a low heat with the lid off for 5-7 minutes, until the raw prawns are cooked through and the tiger prawns are cooked and piping hot throughout.

Season well with sea salt and freshly ground black pepper before serving either on its own, or with crusty bread and some buttered green beans.

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