Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories478.9 kcal (24%)
Total Fat27.6 g (39%)
Carbs31.3 g (12%)
Sugars10.5 g (12%)
Protein27.2 g (54%)
Sodium1407.2 mg (70%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
50mlextra-virgin olive oil
100gonion
finely chopped
160gfennel
sliced
160gleeks
large or, roughly sliced
2garlic cloves
grated
1 tspsmoked sweet paprika
½ tspdried chilli flakes
200gtomatoes
ripe, roughly chopped
1vegetable stock cube
or fish
500mlwater
boiling
saffron threads
1 tspdried thyme leaves
or fresh
1bay leaf
200graw shelled king prawns
deveined
sea salt
ground black pepper
15gfresh flat-leaf parsley
chopped
lemon wedges
sourdough bread
toasted
Instructions
Step 1
1. Heat the oil in a shallow casserole dish over a low to medium heat, add the onions, fennel and leek and cook gently for 10 minutes.
Step 2
2. Add the garlic, paprika and chilli flakes and fry for a minute then add the tomatoes and cook for 2–3 minutes more.
Step 3
3. Crumble in the stock cube, saffron, thyme leaves, bay leaf and water and simmer for 10 minutes.
Step 4
4. Add the prawns and cook for another 2–3 minutes until they turn pink.
Step 5
5. Remove from the heat, season to taste with salt and pepper, and serve scattered with parsley, lemon wedges and sourdough on the side.
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