Cajun Prawn Wraps

Cajun Prawn Wraps

Serves 4

INGREDIENTS

1 red pepper sliced

1 red onion sliced

Splash of olive oil

2 cloves of garlic crushed

Chopped coriander

Juice of half a lime

2 packs of king prawns

Schwartz Cajun seasoning

Seasoning

2 avocados diced

1 quarter of red cabbage shredded

12 soft mini tortillas

For the tomato salsa:

Cherry tomatoes halved

Coriander chopped

1 red onion chopped

Juice of half a lime

Seasoning

METHOD

Fry the vegetables in the oil until softened. Add the garlic and fry for another minute. Stir in the prawns and cook until pink then sprinkle over the Cajun seasoning and stir so the prawns are coated. Squeeze over the lime juice and finish with the fresh coriander. Season to taste. Serve with warmed tortillas, avocado, tomato salsa and shredded red cabbage and Mexican rice.

Paella

A friend at work asked me if I could post my recipe for paella so here it is 😊 I cooked the whole chicken thighs separately last night and added them at the end but usually I cook the meat in the pan at the start. It’s a very versatile meal- sometimes I omit the prawns and other times I add a seafood mix. I especially love serving it at the table in my large cast iron pan as it reminds me of seeing paella being cooked at Spanish markets.

Paella

Serves 4 (large portions!)

INGREDIENTS

8 chicken thighs

1 red pepper, roughly chopped

1 red onion, roughly chopped

1 chorizo ring, sliced

2 tbsp olive oil

2 cloves of garlic, crushed

1 tsp paprika

1 tsp smoked paprika

1 tsp dried thyme

1 pinch of dried chilli flakes

Seasoning

350g paella rice

1.75 pints of chicken stock

3 tbsp frozen peas

14 cherry tomatoes, halved

200g cooked king prawns

METHOD

1. Cook the chicken thighs in the oven at 190oC for 45 minutes. Once cooked remove from the oven and set aside.

2. While the chicken is cooking, fry the onions, pepper and chorizo in the olive oil for 5 minutes.

3. Add the garlic, spices and thyme and fry for a further minute.

4. Season and stir in the paella rice ensuring it gets coated in oil.

5. Pour in 1 pint of the chicken stock and the frozen peas and simmer for around 25 minutes.

6. Keep an eye on the paella rice, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.

7. Top up with the chicken stock every so often when it starts getting a bit dry so the rice is submerged.

8. After 20 minutes add the cooked prawns and stir through.

9. Most of the stock should have been added (you may need to add more/less- taste the rice to see if it’s cooked). Finish by stirring through the tomatoes and giving them a couple of minutes to warm up.

10. Serve with the cooked chicken thighs on top.

Moules et Frites

These moules et frites (I used @morrisons vacuum packed mussels) are so quick and easy to make. I buy three packs for a main meal for four of us.

You can microwave them or cook them on the hob. The best part for me is soaking the frites in the white wine sauce!