This Spanish style recipe evokes cheerful memories of tapas bars, with sweet succulent prawns, smoky chorizo and juicy roasted red peppers…

I like to eat as much fish as I can, and find prawns so wonderfully versatile. In this dish they are a tender, juicy addition, and a protein hit, alongside the lentils. If you are a vegetarian, simply omit the chorizo, but I would add a teaspoon of paprika in its place, to make up for the aromatic smokiness, of the chorizo, that lends itself to this dish so well.

Spicy Prawns plate serve 1

Buying ready roasted peppers, makes this such a simple dish, but feel free to roast your own. Either way, they are an absolute must here, so typically Spanish and incredibly flavoursome. The same applies to the olives, adding lots of flavor and a slight saltiness. Finally the Harissa chilli paste, I love this stuff so much! It has a distinct spicy flavour that marries well with the smoky chorizo and the crunch of the prawns.

This recipe is perfect to make as a quick midweek meal, serving with brown rice and green vegetables. However, it also makes a fantastic casual dining dish if you have guests for dinner. In this instance I would serve with a crunchy green salad and some deliciously chewy olive sourdough. Washed down with a luscious glass of wine, divine!

Enjoy x

Spicy Prawns with Chorizo & Lentils (serves 4)


  • ½ Red Onion, finely chopped
  • 1 Chorizo Sausage, chopped
  • 1 -2 Tsp. Harissa Chilli Paste
  • 400g tin Chopped Tomatoes
  • 400g tin Brown Lentils, drained
  • 200g jar Roasted Red Peppers, drained & sliced
  • Small handful of Olives
  • 100ml Chicken or Vegetable Stock
  • 200g raw King Prawns
  • 250ml Vegetable Stock
  • Handful Flat Leaf Parsley, chopped

Spicy Prawns Ingredients


Add a little oil to a deep-sided pan and sauté the onion and chorizo over a medium heat, for approx. 5 minutes.

Once onion has softened, and chorizo started to crisp, stir in the harissa and cook for a further minute to release the spicy aroma.

Add tomatoes, lentils, peppers, olives and stock, bring to a boil, reduce heat and simmer for approx. 20 minutes, stirring occasionally.

Season the prawns, and then add to the pan. Cover and cook for 5 minutes more, or until prawns are cooked through.

Stir in parsley.

Serve and enjoy.

Spicy prawns pan from above


Fiona Lyne

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