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  • McCain Spicy Peri Peri Fries with Spanish Prawn Stew

    1 vote
    McCain Spicy Peri Peri Fries with Spanish Prawn Stew
    Prep: 10 min Cook: 20 min Servings: 2
    by tomwilliams
    1 recipe
    >
    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

    Ingredients

    • • 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

    Directions

    1. 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.
    2. Cook the McCain Spicy Peri Peri Fries as per packet instructions.
    3. Heat the olive oil and soften the onion and garlic.
    4. Add the paprika and stir for 30 seconds.
    5. Stir in the sliced pepper, passata, water and stock cube and slowly simmer for 10 minutes.
    6. Add the olives and prawns and cook for a further 5 minutes or until cooked through.
    7. Stir in the parsley and season with salt and pepper.
    8. Ladle into hot bowls and serve with the McCain Spicy Peri Peri Fries on the side.
    9. Finish with a lemon wedge.

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