Spanish Lentils with Prawns and Chorizo
This dish uses sofrito, an amazing Spanish flavour base that is usually found in paella, but here is used to create a flavour packed sauce for lentils, prawns and chorizo. A one pan dinner that will bring a little Spanish flair to your weeknights.
Have your say
- 3-4 tablespoons olive oil
- 500g peeled and deveined prawns
- 2 dried chorizo, sliced
- For the sofrito
- 1 onion, finely chopped
- pinch of saffron
- 1 tsp smoked paprika
- 1 tsp chilli flakes (optional)
- 2 cloves garlic, finely chopped
- 1/2 red and 1/2 green capsicum, finely chopped
- 1 tin italian whole tomatoes, drained of juice
- 1/2 cup water
- 2 tins lentils, rinsed and drained
- salt and pepper to season
- lemon and parsley to finish
Pour 2 tablespoons of the oil into a large deep frying pan. Fry the chorizo on medium heat until crisp and it has released a lot of it’s colour and flavour into the oil. Remove from the pan and set aside, reserving the oil in the pan. Add the prawns and fry for 2-3 minutes until slightly underdone but pink. Set aside.
Add the rest of the oil into the pan and throw in the onion. Fry, stirring, for 6-8 minutes until soft. Next add the saffron, paprika, chilli flakes, garlic and capsicum to the pan. Cook for a further 5 minutes until soft. Then add the tomatoes crushing with a wooden spoon inside the pan. Cook for around 10 minutes until reduced and pulpy. Add the 1/2 cup of water and cook for another 10 minutes or so until very soft, pulpy and saucy.
Season the sofrito generously with salt and pepper. It should taste slightly over seasoned at this stage.
Add the lentils and reserved chorizo and prawns to the pan. Stir until heated through.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.