2 tsp = 2 servings
For our Recipe you will need…
1 tsp oil
1 onion, finely chopped
2 tsp Schwartz Garlic Cooking Paste
1 tbs tomato purée
400g tin chopped tomatoes
11 tbs Schwartz Pimenton
2 tbs lemon juice
400g (15oz) King prawns
Schwartz Sea Salt and Black Pepper to season
1. Heat the oil in a pan over a medium heat, add the onion and fry for 5 minutes until softened. Add the Garlic Cooking Paste and tomato purée and fry for a further 2 minutes.
2. Add the chopped tomatoes, Pimenton and lemon juice to the pan, stir and bring to a gentle simmer.
3. Add the prawns cook gently for 3-4 minutes, until they are pink and just cooked through. Season to taste then serve immediately with bread to mop up the juices.
Why not try…
Using as a garnish to bring a rich red colour to your favourite dishes.
Sprinkling over cubed roasted potatoes for rustic Spanish patatas bravas or adding to Paella for a rich and authentic flavour.
Spicing up homemade tomato sauce with a sprinkle of Pimentón and a pinch of crushed chillies.
Generously adding to browned diced beef, sliced onions, chopped tomatoes, red peppers and a little water. Cook slowly until meat is tender and finish which a little soured cream for a classic goulash stew.
Store in a cool, dry place out of direct sunlight.