Chorizo, prawn & polenta

Chorizo, prawn & polenta

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(4 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2

This easy surf 'n' turf two-pan recipe feels so indulgent and yet it's ready in just 15 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal669
  • fat37g
  • saturates18g
  • carbs41g
  • sugars2g
  • fibre2g
  • protein41g
  • salt3.3g


  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g chorizo, skin removed and thinly sliced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 600ml vegetable stock
  • 1 garlic clove, crushed
  • 180g pack raw king prawns
  • 100g quick-cook polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.

  2. Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.

  3. Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.

  4. Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.

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Comments, questions and tips

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dave6376's picture
16th Feb, 2017
Tasty, easy to make and a bit different. It's a good idea to have all your ingredients prepared and ready before you start cooking (like you would with a stir fry) because once you start to cook it all happens pretty quickly.
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29th Jun, 2016
Good but definitely needs to be served with a fresh-tasting veggie side, a bit stodgy and a little bit too much of one strong flavour on it's own.
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