Scotch Bonnet, Prawn and Chorizo Stew by @tesco

45 min

4 servings

🦐

220 g

Raw jumbo king prawns

🍖

90 g

Spanish chorizo ring

🧅

1

Onion

🫑

1

Red pepper

🧄

2 cloves

Garlic

🌶️

1

Scotch bonnet

🍅

1 tbsp

Tomato purée

🍅

400 g

Tomatoes

🍲

450 ml

Chicken stock

🌶️

2 tsp

Smoked paprika

🌿

1 tbsp

Fresh thyme

🍬

1 tsp

Sugar

🫒

2 tsp

Olive oil

🌿

Coriander

🍚

150 g

Basmati rice

🧂

Salt

  1. Wash
    • Basmati rice

    Wash and cook the basmati rice according to the packet instructions.

  2. Chop
    • Onion
    • Red pepper
    • Garlic

    Prepare and chop the onion, red pepper, garlic and scotch bonnet.

  3. Heat
    • Spanish chorizo ring

    Heat a large non-stick frying pan over medium heat, add the diced chorizo and cook for 3–4 minutes until it releases its oils and begins to crisp.

  4. Add
    • Onion
    • Red pepper
    • Olive oil

    Add the onion and red pepper, with a little olive oil if needed, and cook for 5 minutes until softened.

  5. Stir
    • Garlic
    • Scotch bonnet
    • Smoked paprika

    Stir in the garlic, scotch bonnet, smoked paprika and thyme and cook for 1 minute.

  6. Add
    • Tomato purée

    Add the tomato purée, stir and cook out for a few minutes.

  7. Pour
    • Chopped tomatoes
    • Chicken stock

    Pour in the chopped tomatoes and chicken stock, stir well, bring to a gentle simmer and cook for 15–20 minutes, allowing the sauce to thicken.

  8. Add
    • Raw jumbo king prawns

    Add the prawns and cook for 3–5 minutes, stirring gently, until pink, opaque and cooked through.

  9. Garnish
    • Salt
    • Sugar
    • Coriander

    Adjust seasoning to taste and finish with coriander.

  10. Serve
    • Basmati rice

    Serve the stew hot alongside the rice.

Scotch Bonnet, Prawn and Chorizo Stew by @tesco

45 min

4 servings

🦐

220 g

Raw jumbo king prawns

🍖

90 g

Spanish chorizo ring

🧅

1

Onion

🫑

1

Red pepper

🧄

2 cloves

Garlic

🌶️

1

Scotch bonnet

🍅

1 tbsp

Tomato purée

🍅

400 g

Tomatoes

🍲

450 ml

Chicken stock

🌶️

2 tsp

Smoked paprika

🌿

1 tbsp

Fresh thyme

🍬

1 tsp

Sugar

🫒

2 tsp

Olive oil

🌿

Coriander

🍚

150 g

Basmati rice

🧂

Salt

Preparation Steps

  1. Step 1/10

    Wash and cook the basmati rice according to the packet instructions.

    🍚Basmati rice

  2. Step 2/10

    Prepare and chop the onion, red pepper, garlic and scotch bonnet.

    🧅Onion
    🫑Red pepper
    🧄Garlic
    🌶️Scotch bonnet
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/10

    Heat a large non-stick frying pan over medium heat, add the diced chorizo and cook for 3–4 minutes until it releases its oils and begins to crisp.

    🍖Spanish chorizo ring
    🥄Wooden spoon

  4. Step 4/10

    Add the onion and red pepper, with a little olive oil if needed, and cook for 5 minutes until softened.

    🧅Onion
    🫑Red pepper
    🫒Olive oil
    🥄Wooden spoon

  5. Step 5/10

    Stir in the garlic, scotch bonnet, smoked paprika and thyme and cook for 1 minute.

    🧄Garlic
    🌶️Scotch bonnet
    🌶️Smoked paprika
    🌿Fresh thyme
    🥄Wooden spoon

  6. Step 6/10

    Add the tomato purée, stir and cook out for a few minutes.

    🍅Tomato purée
    🥄Wooden spoon

  7. Step 7/10

    Pour in the chopped tomatoes and chicken stock, stir well, bring to a gentle simmer and cook for 15–20 minutes, allowing the sauce to thicken.

    🍅Chopped tomatoes
    🍲Chicken stock
    🥄Wooden spoon

  8. Step 8/10

    Add the prawns and cook for 3–5 minutes, stirring gently, until pink, opaque and cooked through.

    🦐Raw jumbo king prawns
    🥄Wooden spoon

  9. Step 9/10

    Adjust seasoning to taste and finish with coriander.

    🧂Salt
    🍬Sugar
    🌿Coriander
    🥄Wooden spoon

  10. Step 10/10

    Serve the stew hot alongside the rice.

    🍚Basmati rice

Composition

Ingredients

Types

Seafood, Meat, Vegetables, Spices, Condiments, Broth, Herbs, Sweeteners, Oils, Grains

Ingredients

Raw jumbo king prawns, Spanish chorizo ring, Onion, Red pepper, Garlic, Scotch bonnet, Tomato purée, Tomatoes, Chicken stock, Smoked paprika, Fresh thyme, Sugar, Olive oil, Coriander, Basmati rice, Salt

Notes

Spanish chorizo ring (diced), Onion (finely diced), Red pepper (diced), Garlic (finely chopped), Scotch bonnet (deseeded), Tomatoes (tinned, chopped), Sugar (if needed to balance the tomatoes), Coriander (for garnish), Salt (to taste)

Allergens

Crustaceans

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free, Dairy-Free

Calories

420 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 42g, Fat: 16g, Fiber: 3g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 600mg, Iron: 2.5mg, Calcium: 60mg, Zinc: 1.8mg

Vitamins

Vitamin C: 55mg, Vitamin A: 120mcg, Vitamin B12: 1.2mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Chef's knife, Cutting board, Wooden spoon, Measuring spoons, Saucepan

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Black History Month

Origin

Source

Platform

instagram

Original Creator

@tesco

Origin

Cuisine

Caribbean, Spanish, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Saucy, Chunky, Tender

Flavors

Smoky, Spicy, Sweet, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2 days (store in an airtight container,cool before refrigerating,reheat until piping hot), frozen : 2 months (freeze the stew without the rice for best texture,thaw in the fridge overnight before reheating)