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Ingredients
- 2 garlic cloves
- 50 g eschalots
- 30 g extra virgin olive oil
- 1 dried bay leaf
- 300 g chorizo sausage skin removed and sausage cut into slices (5 mm)
- 100 g alcoholic apple cider
- 30 g tomato paste
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 150 g prawn cutlets de-veined and cut into pieces, if large
- crusty bread to serve
- fresh flat-leaf parsley leaves only, for garnishing
- 50 g feta cheese crumbled, for garnishing (optional)
- Nutrition
- per 1 portions
- Calories
- 259.7 kcal / 1090.5 kJ
- Protein
- 18 g
- Fat
- 18.9 g
- Carbohydrates
- 4.4 g
- Fiber
- 1.2 g
- Saturated fat
- 6.3 g
- Sodium
- 972.2 mg
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