Ingredients
- 2 onions
- 10 g Bresc Garlic chopped
- 300 g Bresc Grilled bell pepper puree
- 2 400-g tins peeled tomatoes
- 20 g Bresc Strattu di pomodoro
- 500 g chopped fresh, ripe tomatoes
- 3 g smoked paprika powder
- ½ l vegetable stock
- 100 g chorizo slices
- 100 g crème fraîche
- 16 large prawns
- 3 g Bresc Andalusian garlic puree
- 10 g Bresc WOKchilli
- 40 g Bresc Peperoni marinati
- 2 slices of sturdy bread
- olive oil
- salt and pepper