Baked Prawns in Garlic, Chilli and Tomato

• 600 graw king prawns, peeled and deveined
• 5garlic cloves, thinly sliced
• 1 tspdried chilli flakes
• ½ tspsmoked paprika
• 4 tbspextra virgin olive oil
• 400 gcherry tomatoes, halved
• 100 mldry white wine
• 1 x 400gtin chopped tomatoes
• ½ tspcaster sugar
• 100 gbaby spinach
• 1courgette, cut into 1cm half-moons
• Fine salt and black pepper
• 1small bunch fresh flat-leaf parsley, roughly torn (optional)
• 1lemon, cut into wedges (optional)
• 1 tbspolive oil (optional)
• 1pinch flaky sea salt (optional)
• 4thick slices sourdough, about 50g each

Method

1. 1Heat the oven to 220°C fan. Pat the prawns dry on kitchen paper and season them with salt and pepper.
2. 2Heat 3 tbsp of the olive oil in a large ovenproof frying pan or shallow casserole over a medium-high heat. Add the courgette in a single layer and cook for 5–6 minutes until golden at the edges and just tender. Don't crowd them; if they overlap, they'll steam grey instead of catching colour.
3. 3Turn the heat down to medium. Add the garlic, chilli flakes and smoked paprika and stir for 30–60 seconds until fragrant and the garlic is pale gold.
4. 4Pour in the white wine and let it bubble hard for 2 minutes, scraping up any sticky bits from the base of the pan, until it has reduced by half and smells mellow rather than sharp.
5. 5Tip in the tinned tomatoes, cherry tomatoes and sugar, then add a splash of water to help the tinned tomatoes break down; bare tinned tomatoes simmered briefly taste of heated tin. Season with salt and pepper and simmer for 6–8 minutes until the sauce thickens and the cherry tomatoes start to collapse.
6. 6Stir through the baby spinach and cook for 1 minute until just wilted.
7. 7Nestle the prawns into the sauce in a single layer, drizzle with the remaining 1 tbsp olive oil and season the tops. Transfer to the oven and bake for 8–10 minutes until the prawns are pink, curled into a loose C-shape and opaque through the thickest part; a tight O means they've gone too far.
8. 8Warm the sliced sourdough on a tray in the oven for the final 4 minutes until the crust crackles.
9. 9Serve the prawns, tomato sauce and vegetables with the warm sourdough for mopping. Add any of the optional parsley, lemon wedges, olive oil and flaky salt if using.

Per serving

kcal

484

protein

43.1g

fibre

5.6g

carbs

38.7g

fat

15.9g