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8 Comments

  1. Alf
    July 28, 2013 @ 3:58 am

    WHAT, NO GLASSES OF VINO COLLAPSO ? ELLE , YOU’RE SLIPPING ;)
    SORRY ABOUT CAPS, KEYBOARD PLAYING SILLY BUGGERS ;(

    Reply

    • Elle DraperElle Draper
      July 28, 2013 @ 12:07 pm

      Ha ha ha. This was back in February… I’m much better organised these days.
      Elle xx

      Reply

  2. Alf
    July 28, 2013 @ 3:07 pm

    Gracias bondad por eso! I thought you’d gone teetotal for a minute, didn’t spot the date, too busy wondering if I had any prawns in the fridge. xx

    Reply

    • Elle DraperElle Draper
      July 29, 2013 @ 9:49 am

      Ha ha ha – yeah, crisis averted. I’ll be sure to include some in this week’s recipe to keep the standard up (or is it down?)
      Anyway – did you find any prawns?
      Elle xx

      Reply

  3. Alf
    July 29, 2013 @ 2:32 pm

    Yep, just behind all the vino seco & tins of Eurospar cervesas. xx

    Reply

  4. alan shaw
    May 1, 2015 @ 8:07 pm

    Oh dear I had the pan on medium to high but must’ve been a tad to high as the paprika turned to a soot looking spice and the garlic was bitter and chilli disappeared.tasted ok but will try again on a lower heat.

    Reply

    • Elle DraperElle Draper
      May 1, 2015 @ 8:47 pm

      Oh no! Keep the heat on high… and throw the garlic and chilli in – but remove after a few seconds. Then do the prawns and the paprika last.

      If you prefer to do it on a lower heat – do turn it up for the prawns so they’re sizzled instead of sauteed.

      Good luck!

      Reply

  5. Jackie
    June 21, 2016 @ 12:42 am

    This is one of my faves. You just have to be very careful not to burn the garlic, and make sure it goes nice and soft and then you can eat the garlic as well. LOVE LOVE LOVE this dish.

    Reply

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