Prawn, chorizo and tomato stew

per serving

Serves 4

A warming stew perfect for those cosy winter nights in.


50 mins



Tags: weekend, Dinner Party, birthday

Nutritional Information

459 k/cals per serving


Frylight Cooking Spray

120g Spanish chorizo, casings removed, sliced  

2 teaspoons smoked paprika

1 tin whole plum tomatoes, roughly chopped

2 bay leaves

Pinch of dried thyme

Pinch of dried oregano

450g potatoes, peeled and cut into 1-inch chunks

100g kale, stems removed and leaves roughly chopped

450g raw prawns, peeled and deveined


  1. Spray a deep heavy bottomed pan with Frylight and place over a medium heat. Wait until Frylight is clear and then add the onion and garlic and cook for 5 – 10 minutes until starting to brown.
  2. Add the chorizo and paprika and cook for about 2 minutes, stirring to combine. Add the chopped tomatoes, the bay leaves, thyme and oregano and cook for 2 minutes more.
  3. Add the potatoes, 100ml of water and salt to taste. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes
  4. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the prawns and simmer just until they curl and turn pink, about 3 minutes.
  5. Discard the bay leaves and ladle the stew into bowls.