Name: Smoky prawn and chorizo stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large red onion (300g), chopped finely; 3 clove garlic, crushed; 45 gram (1½ ounces) drained canned anchovies, chopped finely; 1 cured chorizo sausage (170g), sliced thinly; 1 large red capsicum (bell pepper) (350g), chopped coarsely; 2 teaspoon paprika; pinch saffron; 400 gram (12½ ounces) canned diced tomatoes; 1/2 cup (125ml) water; 1 kilogram (2 pounds) shelled uncooked medium king prawns (shrimp); 1/2 cup (60g) drained, halved green olives; 2 tablespoon fresh flat-leaf parsley leaves

Ingredients

1 tablespoon olive oil

1 large red onion (300g), chopped finely

3 clove garlic, crushed

45 gram (1½ ounces) drained canned anchovies, chopped finely

1 cured chorizo sausage (170g), sliced thinly

1 large red capsicum (bell pepper) (350g), chopped coarsely

2 teaspoon paprika

pinch saffron

400 gram (12½ ounces) canned diced tomatoes

1/2 cup (125ml) water

1 kilogram (2 pounds) shelled uncooked medium king prawns (shrimp)

1/2 cup (60g) drained, halved green olives

2 tablespoon fresh flat-leaf parsley leaves

Method

1.Heat oil in a large saucepan over high heat; cook onion, garlic, anchovy and chorizo, stirring, until onion softens. Add capsicum, paprika and saffron; cook, stirring, about 1 minute or until fragrant. Add tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered about 10 minutes or until capsicum is tender and sauce thickens.

2.Add prawns; cook, stirring occasionally, about 5 minutes or until prawns are cooked through.

3.Serve stew topped with olives and parsley.

The colour of olives depends on their level of ripeness. Green olives are picked before fully ripened, while black olives are those picked when ripe. Green olives, therefore, are generally denser, firmer and more bitter than black ones. Serving suggestion: Slices of grilled ciabatta or wood-fired bread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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