Calabrian-style king prawns in a spicy tomato sauce
Nduja is a spicy salami paste made with the hot Calabrian chillies. It is so versatile and will seriously transform your cooking - it's hot, sweet and smoky at the same time. Here I paired it up with juicy prawns to create the ultimate classy comfort food.
6 tablespoons extra virgin olive oil, plus extra for drizzling
6 anchovy fillets in oil, drained
1 medium red onion, peeled and finely sliced
150g pitted black olives (preferably Leccino), drained
50g fresh nduja
2 tablespoons capers, drained
3 x 400g tins of chopped tomatoes
100g frozen peas, defrosted
20 large raw king prawns (head and shell on)
4 tablespoons chopped fresh flat-leaf parsley
Heat the oil in a large frying pan or wok over a medium heat. Add the anchovies and fry for 3 minutes or until they break down, stirring occasionally. Tip in the onion and fry for about 5 minutes or until slightly softened. Stir in the olives, nduja and capers and fry for about 1 minute.
Add the tomatoes and peas and simmer for 6-8 minutes, stirring occasionally.
Stir in the prawns and parsley. Cook for about 6 minutes, turning the prawns halfway through cooking.
To serve, divide the sauce between 4 bowls or plates and place 5 prawns on top. Drizzle over a little oil. Serve immediately.