The kind of Spanish plate you make on repeat. tomato and olive oil, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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