KING PRAWN & CHORIZO POTS
With Homemade Garlic Sourdough Toast.
Packed full of caramelised onions, garlic, meaty king prawns and spicy chorizo!
PREP 10m
COOK 15m
TOTAL 25m
SERVES 2
Ingredients:
For the Pasta:
1 large onion, sliced
6 garlic cloves, chopped
1/2 spicy chorizo ring (100g), chopped
Bag of king prawns
1 tbsp tomato purée
1/2 jar passata
1 chopped red pepper
1 sprig rosemary
Pinch of black pepper
Chopped red chili, optional (for garnish)
For the Garlic Ciabatta:
2 tbsp salted butter
1 tbsp olive oil
1 small garlic clove, finely grated
Small handful parsley, finely chopped
Pinch of black pepper
Sourdough loaf, thinly sliced
Method:
Prepare the Pasta Sauce:
In a large pan, heat 1 tablespoon of oil and 1 teaspoon of butter over low-medium heat. Add the sliced onion and cook until caramelized, about 10 minutes.
Add the chopped garlic and chorizo to the pan, and cook for an additional 5 minutes until the chorizo starts to release its oils.
Stir in the tomato purée and passata, mixing well. Add the chopped red pepper and rosemary sprig. Simmer the sauce for 5 more minutes to allow the flavours to meld together.
Cook the Pasta:
While the sauce is simmering, cook your pasta according to package instructions until al dente. Drain and set aside.
Prepare the Garlic Ciabatta:
In a small bowl, combine the salted butter, olive oil, finely grated garlic, chopped parsley, and black pepper. Mix until well combined.
Spread the garlic butter mixture over the thinly sliced sourdough loaf.
Cook the Prawns:
Once the sauce is ready, turn up the heat to medium-high. Add the king prawns to the sauce and simmer until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook the prawns.
Remove the rosemary sprig from the sauce.
Assemble and Serve:
Divide the cooked pasta among serving plates. Spoon the chorizo and prawn sauce over the pasta.
Garnish with chopped red chili, if desired.
Serve the pasta alongside the garlic ciabatta slices.