Tiger prawns served in a broth of chorizo and chick peas. Finished with torn basil and fresh spinach leaves.
Peel and finely dice the red onion and garlic. De-seed and dice the peppers. Peel and dice the chorizo.
In a sauce pan add half of the olive oil. Cook the red onion and garlic over a medium heat for 5 minutes. Add the peppers and cook for a few minutes before adding the chorizo. Allow this to cook for 5 minutes and then add the sherry and sherry vinegar to the pan. Reduce to a syrup and add the chicken stock. Bring to the boil and add the chick peas. Before serving, stir in the spinach leaves.
Separate the head from the body on the prawns. Remove the shell of the body and make a small incision in the spine to remove the digestive tract.
Heat a frying pan until very hot. Add the remaining olive oil and prawns and cook for 45 seconds on each side. Add straight to stew.
Finish by tearing the basil leaves into the stew.
Serve in deep bowls with crusty bread.
«Always cook prawns at the last minute to avoid them becoming tough.»