I go through fads when it comes to cooking supper.
This is a current favourite. You can
buy ready-peeled prawns, but they don’t taste quite as good as those in their
shells. If feeling brave, follow the instructions below for peeling – it’s very
400g can cannellini beans
500g whole raw prawns or 250g, if peeled
130g chorizo picante
1 tablespoon lemon juice + half lemon
3 tablespoons extra virgin olive oil
handful parsley, roughly chopped
salt and freshly ground black pepper
2 handfuls wild rocket
Tip the cannellini beans into a colander and rinse
Leave to drain while
you prepare the other ingredients.
To peel the prawns:
twist off their heads.
Loosen their shells by unfurling the middle segment from underneath
their tummies, then peel and pull off from the tail.
If wished, the heads and shells can be used for stock,
Clean your peeled prawns by running a small knife along the
length of their backs.
tip of the knife, pull out the dark digestive cord. Discard by wiping it on
kitchen paper. Rinse each prawn and pat dry on kitchen paper.
Chill until needed.
Cut the chorizo into ˝ cm thick slices.
Set a dry non-stick frying pan over a
medium heat. Once hot, add the sliced chorizo.
It will sizzle and start to release a lot of fat.
Cook for 2-3 minutes on each side.
Remove the cooked chorizo and drain on
Discard all but 3 tablespoons of the fat in the pan.
Place on a high heat.
Season the cleaned prawns with salt and
pepper and fry briskly for 2-3 minutes on each side, or until they’re cooked
pink all the way through.
While the chorizo and prawns are cooking, measure one
tablespoon lemon juice and 3 tablespoons olive oil in a mixing bowl.
Season and beat with a fork before
adding the drained beans and parsley.
Mix in the chorizo and prawns as soon as they’re cooked.
Adjust the seasoning to taste.
Scatter the salad leaves on the bottom of two bowls.
Top with the beans and serve with extra