Prawns alla busara
Method
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Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots.
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When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.
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Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.
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Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
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With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
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Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.
Ingredients
- 100ml/3½fl oz olive oil, plus extra to serve
- 3 garlic cloves, finely chopped
- 3 shallots, finely chopped
- 1 tbsp tomato paste
- 2 large ripe tomatoes, peeled and chopped
- pinch chilli flakes
- pinch saffron strands
- 1 tsp salt
- 250ml/9fl oz white wine
- 24 large raw prawns, whole
- 2 tbsp breadcrumbs
- small handful roughly chopped flatleaf parsley
- crusty bread, to serve
- freshly ground black pepper
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Prawns alla busara
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