Ingredients
- 1 tablespoon olive oil (plus more for drizzling)
- 1 continental (130 gram) chorizo sausage (chopped)
- 1 fennel bulb, cored and thinly sliced
- 1 small brown onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons paprika (smoked)
- 250 ml dry white wine (1 cup)
- 250 ml low-sodium chicken stock (1 cup)
- 1 kilogram shrimp (raw banana prawns, peeled, deveined and tails intact)
- 2 tablespoon chives, thinly sliced
- 4 slices (120 grams) ciabatta bread (30 grams each slice, toasted)
- 1 lemon, whole (cut into wedges to serve)
How to Make
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Step 1: In a large frying pan or pot ov3er medium-high heat, heat oil and add chorizo and cook, stirring, for 2 minutes or until crisp and using a slotted spoon, transfer chorizo to small plate and reserve.
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Step 2: Add the fennel, onion, garlic and paprika to the pan or pot and cook, stirring, for 3 minutes or until vegetables are just wilted and then stir in wine and stock and bring to a simmer, cover and simmer for 5 minutes to blend flavours.
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Step 3: Stir in prawns and season with salt and pepper, cover and cook, stirring occasionally, for 4 minutes or until prawns are just cooked through.
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Step 4: Remove from heat and stir in reserved chorizo and season with salt and pepper and sprinkle with chives, drizzle with more oil and serve with bread and lemon wedges.
We hope you enjoy this recipe!
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