King Prawn and Tomato Tagine with Saffron and Coriander
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 3 garlic cloves
- 1 red pepper, sliced
- 1 saffron threads
- 1 tsp paprika
- 400 g chopped tomatoes
- 3 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 208 kcal
- Protein
- 23.4 g
- Carbohydrate
- 9.4 g
- of which sugars
- 6.9 g
- Fat
- 8 g
- of which saturates
- 1.2 g
- Fibre
- 2.7 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion and red pepper for 6-7 minutes until softened.
- 2
Stir in the garlic, saffron threads and paprika and cook for 1 minute, then add the chopped tomatoes and simmer for 12 minutes until thickened.
- 3
Season the king prawns and stir them into the sauce, cooking for 3-4 minutes until pink and just cooked through.
- 4
Scatter over the fresh coriander and serve hot straight from the pan.
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