PRAWNS WITH SAFFRON AND CHICK PEAS

 

I love this Mediterranean flavor with the prawns and chick peas! Serve with a white wine from Bordeaux, such as Pessac-Leognan or a Sauvignon Blanc from the Loire Valley! Sancerre or Pouilly- Fume with an aromatic and spicy note is a perfect pair with this dish. If you can’t find these French wines, choose a lively Sauvignon Blanc from New-Zealand.

 

Serving 4

 

1 pound of fresh prawns

4 tomatoes, peeled and diced (you can also use a can of diced tomatoes 14.5 oz)

1 sweet onion

1 can of chick peas (1 lb 3 oz), drained and rinsed

3 garlic cloves

2 pinch of saffron

3 tbsp of extra virgin olive oil

Salt and pepper

Chopped parsley for garnish

 

Peel and devein the prawns. In a large frying pan, put 1 tbsp of olive oil and cook the prawns 2 minutes on each side on medium-high heat. Season with salt and pepper.

Peel the onion and the garlic cloves. Slice the onion very thin and mash the garlic cloves.

Warm up 2 tbsp of olive oil in a large skillet on medium heat. Cook the onions and garlic cloves until golden. Add the tomatoes and the saffron. Cook for 10 minutes. Drain and rinsed the chick peas and add them to the preparation. Cook for 10 more minutes.

Combine the prawns with the vegetables and cook for 3 more minutes.

Serve in pasta bowl and garnish with chopped parsley.