Spanish Prawns with Spicy Lentils

by Anna on June 9, 2010

in Seafood,Shelfish,World Food

Do you know some of those days when all you try to do backfire’s in your face? Yep! I had one of those yesterday…. I felt like I was running in circles chasing my own tale like a dog. I had so much stuff piled on my to do list (yes, I make lists) that I thought I would need an extra arm. And the whole time I was thinking how people with kids manage to survive? I would pull my hair until I had none left if I had kids today. So at around 5, I just threw my list in the garbage, prepared myself a Caipiroska and tried to have some fun cooking this Spanish dish. And believe me I don’t know if it was the Caipiroska or the fact that I was cooking (probably a combination of both) but everything felt right again. This recipe is on Delicious magazine when I saw it I knew I would love it. I didn’t have the Chorizo sausage, but this recipe is a keeper. It was really yummy.

Spanish Prawns with Spicy Lentils


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 chorizo sausage, chopped
  • 1 tbsp harissa*
  • 400 g can chopped tomatoes
  • 2 x 400 g cans brown lentils, rinsed, drained
  • 220 g jar roasted red capsicums, drained, and sliced
  • 1-cup (250 ml) chicken stock or water
  • 500 g peeled green prawns (tails intact)
  • 1/4 cup chopped flat-leaf parsley


Heat oil in a large saucepan over medium heat. Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute. Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer until the mixture has thickened slightly. Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through. Stir in the parsley. The rice is just simple rice with black mustard seeds. Enjoy.

*Harissa is a North African chili paste from delis and gourmet food shops.