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Chorizo, prawn & polenta

Chorizo, prawn & polenta

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal669
fat37g
saturates18g
carbs41g
sugars2g
fibre2g
protein41g
salt3.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

Rating: 4 out of 5.4 ratings

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