1. Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions. 2. Add tomatoes and cook for a few minutes over high heat to reduce. 3. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil. 4. Add thyme, parsley and chillies. 5. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes. 6. Pour in remaining wine to deglaze pan. 7. Return prawns to rougaille and stir through coriander. 8. Serve with steamed white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
