Inspired by gambas pil pil, these Spanish-style prawns are sizzlingly quick! You'll cook king prawns in a smoky tomato sauce, whip up a fresh salad and serve with quick-cook rice. Smokin'!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.9 g||6.2 g|
|Protein||5.8 g||19.3 g|
|Salt||0.47 g||1.58 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] olive oil over medium heat
Chop the tomatoes into wedges
Once hot, add the tomato wedges and garlic paste and cook for 1 min
Combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
While the rice is in the microwave, add the smoked paprika to the tomatoes with the chilli flakes (can't handle the heat? Go easy!) and tomato paste and cook for 30 secs further
Increase the heat to high, add the king prawns and cook for 4-5 min, stirring occasionally until cooked through
Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies
Chop the parsley roughly
Once the prawns are cooked, add a small splash of cold water with a generous pinch of salt and sugar and bring to the boil over a high heat
Give everything a good mix up until a sauce has formed and top with the chopped parsley – these are your smoky Spanish garlic prawns
Set the smoky Spanish garlic prawns, rice and baby leaf salad in the centre of the table, ready to share
Drizzle the salad with the dressing and let everyone dig in