Cavelo, prawn and chorizo stir-fry Recipe

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serves:

2-3

Skill:

easy

Cost:

cheap

Total Time:

00:20

Prep:

00:10

Cooking:

00:10

Nutrition per portion

RDA
Calories 270 kCal 14%
Fat 17g 24%
  -  Saturates 5g 25%

Green vegetables need not be boring! Combine them with prawns and chorizo with this easy stir-fry recipe for a light family meal under 500 cals

Ingredients

  • 1 tbsp flaked almonds
  • 1 tbsp olive oil
  • 120g packet ready-diced chorizo
  • 200g raw, peeled Indonesian prawns
  • About 100g Cavelo nero, cut into strips, or ready-shredded curly kale
  • 1 red and 1 yellow pepper, grilled and skinned (use ready roasted for speed, if you prefer), cut into strips
  • Salt and ground black pepper
  • Balsamic vinegar
  • Chunks of rustic bread, to serve

Method

  • Heat a wok or frying pan, add the nuts and cook them over a medium heat for 1-2 mins to brown. Tip out and set aside.

  • Put the oil and chorizo in the pan and cook over a gentle heat for a min, then turn up the heat, add the prawns and fry for 1-2 mins on each side until lightly pink all over.

  • Take them out with a draining spoon. Reheat the oil left in the pan, add the Cavelo nero or kale and pepper strips and stir-fry for 2-3 mins. Put the prawns and chorizo back in the pan and heat through. Season, sprinkle with almonds and balsamic vinegar. Serve stir-fry with bread.

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Top Tip

Scallops would be good in this recipe, or leave out the fish and add chickpeas instead.