Cavelo, prawn and chorizo stir-fry recipe

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serves: 2 - 3
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 270 kCal 14%
Fat 17g 24%
  -  Saturates 5g 25%
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  • Green vegetables need not be boring! Combine them with prawns and chorizo with this easy stir-fry recipe for a light family meal under 500 cals


    • 1 tbsp flaked almonds
    • 1 tbsp olive oil
    • 120g packet ready-diced chorizo
    • 200g raw, peeled Indonesian prawns
    • About 100g Cavelo nero, cut into strips, or ready-shredded curly kale
    • 1 red and 1 yellow pepper, grilled and skinned (use ready roasted for speed, if you prefer), cut into strips
    • Salt and ground black pepper
    • Balsamic vinegar
    • Chunks of rustic bread, to serve


    • Heat a wok or frying pan, add the nuts and cook them over a medium heat for 1-2 mins to brown. Tip out and set aside.

    • Put the oil and chorizo in the pan and cook over a gentle heat for a min, then turn up the heat, add the prawns and fry for 1-2 mins on each side until lightly pink all over.

    • Take them out with a draining spoon. Reheat the oil left in the pan, add the Cavelo nero or kale and pepper strips and stir-fry for 2-3 mins. Put the prawns and chorizo back in the pan and heat through. Season, sprinkle with almonds and balsamic vinegar. Serve stir-fry with bread.

    Top tip for making Cavelo, prawn and chorizo stir-fry

    Scallops would be good in this recipe, or leave out the fish and add chickpeas instead.

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