Chorizo, prawn & polenta
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Chorizo, prawn & polenta

By Sophie Godwin

Contains pork – recipe is for non-Muslims only

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

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 669
  • fat 37g
  • saturates 18g
  • carbs 41g
  • sugars 2g
  • fibre 2g
  • protein 41g
  • salt 3.3g

Ingredients

  • 1 tsp olive oil
  • 100g chorizo, skin removed and thinly sliced
  • 600ml vegetable stock
  • 1 garlic clove, crushed
  • 180g pack raw king prawns
  • 100g quick-cook polenta
  • 50g Parmesan, grated
  • 25g butter
  • ½ small pack parsley, roughly chopped

Method

  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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