Serves 2-4 / Difficulty – Easy / Preparation and cooking in around 30 minutes
This is a Rick Stein recipe that is pretty easy and very delicious. My mother in law makes a pasta all busara and if there is any sauce left over you can keep and use it to make a quick tasty pasta. I recommend buying the largest prawns possible for this dish or langoustines if you can find them. And use the freshest crustiest bread to dip into the sauce.
Ingredients
100ml/3½fl oz olive oil, plus extra to serve
3 garlic cloves, finely chopped
3 shallots, finely chopped
1 tablespoon tomato paste
2 large ripe tomatoes, peeled and chopped
Pinch chilli flakes
Pinch saffron strands
1 teaspoon salt
250ml/9fl oz white wine
12-24 (depending on size) raw prawns, whole including shell
2 tablespoon breadcrumbs
Small handful roughly chopped flatleaf parsley
Freshly ground black pepper
Method
- Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium to highheat. Add the garlic and shallots.
- When they are sizzling, stir in the tomato paste, chopped tomatoes,chilli flakes, saffron and ½ teaspoon of the salt.
- Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then addthe wine and cook for a further minute.
- Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.
- Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
- With the sauce still bubbling, add the fried prawns and coat them well.
- Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
- Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.
