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A rich an uplifting stew, infused with Spanish spices and juicy tiger prawns garnished with parsley and lemon, with McCain’s Spicy Peri Peri Fries
Ingredientes
- A single layer McCain Spicy Peri Peri Fries
- 1 tbsp olive oil
- 1 onion, peeled & chopped
- 2 cloves garlic, peeled & chopped
- 1 tsp paprika
- 1 long red pepper, sliced
- 500g passata
- 200ml water
- 1 fish stock cube, crumbled
- 10 green olives
- 200g peeled raw tiger prawns
- 1 tablespoon chopped flat leaf parsley
- Salt and pepper
- Lemon wedges to serve
Direcciones
- For the McCain Spicy Peri Peri Fries, preheat the oven to 230°C/445°F/Gas Mark 8. For fan assisted ovens preheat to 220°C/430°F.
- Cook the McCain Spicy Peri Peri Fries as per packet instructions.
- Heat the olive oil and soften the onion and garlic.
- Add the paprika and stir for 30 seconds.
- Stir in the sliced pepper, passata, water and stock cube and slowly simmer for 10 minutes.
- Add the olives and prawns and cook for a further 5 minutes or until cooked through.
- Stir in the parsley and season with salt and pepper.
- Ladle into hot bowls and serve with the McCain Spicy Peri Peri Fries on the side.
- Finish with a lemon wedge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 2 servings | |
| Calories 112 | |
| Calories from Fat 68 | 61% |
| Total Fat 7.69g | 10% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 243mg | 7% |
| Total Carbs 10.69g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.7g | 3% |
| Protein 1.61g | 3% |
