Recipe: Tasty Prawns and chorizo on polenta

Prawns and chorizo on polenta. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. Serve with a sprinkle of parmesan for an indulgent meal. Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something.

The polenta is deliciously seasoned from the warm spices of the chorizo. Make the polenta: Bring the chicken stock to a boil in a large pot. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Prawns and chorizo on polenta

1. Prepare 16 of peeled and deveined raw prawns (I used 31/40 count).
2. Prepare 1 of medium onion, chopped.
3. It's 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.
4. It's 6 cloves of garlic, crushed and sliced.
5. It's 1 of heap tsp Spanish paprika.
6. You need 1/2 cup of dry sherry.
7. Prepare 3 cups of whole milk.
8. Prepare 6 tbsp of butter.
9. You need 2/3 cup of cornmeal.
10. It's 1/2 cup of finely grated parmesan cheese.
11. It's 1 handful of Italian parsley, chopped.

Polenta, fishcake & spicy prawns - download this royalty free Stock Photo in seconds. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list. My chicken, chorizo and prawn jambalaya is a quick one-pot dinner with loads of flavour!

Prawns and chorizo on polenta step by step

1. Put the prawns in a small pot and add enough extra virgin olive oil to cover them about 2/3 up. Turn the heat to low. Poach the prawns, moving them gently every so often so that each prawn gets a chance to soak in the warm oil. Poach until they just start to go pink (5 to 10 minutes). Remove the prawns to a plate and put them in the fridge. Don't throw away the oil..
2. Add a splash of the prawn oil to a medium pan on medium-high heat. Add the onions and fry 3 to 4 minutes until they're soft and lightly browned. Add the chorizo and keep cooking until the sausages release their oil and start to crisp, about another 5 minutes. Toss in the garlic and paprika and fry 1 minute more. Add the sherry and let the alcohol cook off, about 2 to 3 minutes. Turn off the heat and start on the polenta..
3. Add the milk, butter and a couple of pinches of salt to a medium pot and put it on medium heat. Add the cornmeal a little at a time, whisking continually. Cook for 5 minutes or until the polenta's thickened but still a little runny. Whisk in the cheese and add extra salt and pepper to taste. Pour the polenta into a platter..
4. Put the pan of chorizo back on medium-high heat. Once it's up to temperature, add the prawns and a good splash of the prawn oil. Cook for 2 minutes, just to warm the prawns through. Mix in the parsley, then pour the mixture over the polenta..

A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. Heat the olive oil in a heavy-based, lidded medium to large frying pan and cook the onion until softened. This is my version of shrimp and grits. I used a simple sun-dried tomato dipping sauce to bring the polenta and the prawns together for a finished product that has a nice balance of flavors and textures. Heat the olive oil in a heavy-based saucepan, add the onion, garlic, celery, green pepper, chilli and chorizo and cook very gently without colouring and with.