This is one of our regular dishes. It is incredibly tasty but you do need to use the prawn shells to make the stock at the beginning else it isn't so good.
The recipe says 150 g prawns in their shells which seems too little to me, so I generally buy about 8 of them. It makes a massive quantity so I only use half the peeled prawns (but use all 8 shells in the stock) for the first lot we have (there are only 2 of us) and then reheat another lot adding the other prawns.
There is generally enough potatoes left even after we've had 4 portions, so I freeze it and use it for a supper for one maybe with a grilled chicken breast.
I find it works best with passata rather than tinned tomatoes.
5/5
