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Photo of Spanish baked prawns by WW

Spanish baked prawns

Total Time
1 hr
10 min
40 min
Prawns, capsicum, tomato and paprika – all the flavours of Spain popped into one dish. Your dinner guests will absolutely love this meal!


Olive oil

1 tbs

Raw peeled prawns

1 medium

Brown onion

1 large, thinly sliced


1 clove(s), crushed

Ground paprika

2 tsp, sweet variety

Smoked paprika

1 tsp

Sherry, dry

2 tbs

Canned diced tomatoes

400 g, (1x400g can)

Red capsicum

2 medium, chopped

Cherry tomatoes

250 g, halved

Raw shell-on prawns

800 g, large King variety, heads and tails intact

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Baby spinach

120 g

Red onion

1 medium, thinly sliced


1 medium, vine-ripened variety, chopped

Red wine vinegar

1 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium saucepan over medium heat. Cook brown onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paprikas and sherry and cook, stirring, for 1 minute or until sherry has reduced by half. Add diced tomatoes and cook, stirring, for 5 minutes or until thickened.
  2. Place capsicum, cherry tomatoes and cooked tomato mixture in a large ovenproof dish. Bake for 20 minutes. Add prawns and toss to coat. Bake for 10 minutes. Remove from oven. Cover with foil and set aside for 10 minutes or until prawns are cooked through. Sprinkle with parsley.
  3. Combine spinach, red onion and vine-ripened tomato in a medium bowl. Drizzle with vinegar. Serve with prawns.


SERVING SUGGESTION: Wholegrain bread.