1. Heat the oil in a large non-stick frying pan over a medium heat. Add the garlic and stir-fry for 10 seconds until fragrant. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft.
2. Chuck in the tomatoes, lemon, paprika, oregano and a good pinch of salt and pepper into the pan. Mix well and cook, stirring occasionally, for 6-8 minutes or until the tomatoes have broken down. If it looks a little dry, pour in 50-100ml of just boiled water and mix well.
3. Add the prawns to the pan. Shake them into the sauce and cook for 1-2 minutes a side until coral pink and cooked through. Check the seasoning and add salt and pepper to taste. Crumble over the feta and scatter over the parsley. Serve immediately with orzo or plenty of crusty bread.
Serves 4 as an appetizer
2 tbsp olive oil
4 cloves garlic, thinly sliced
1 red onion, finely chopped
6 salad tomatoes (400g), finely chopped
The juice of ¼ lemon
2 tsp smoked paprika
1 tsp dried oregano or fresh if you 2 tsp of the leaves
450g raw peeled king prawns, tails on if you like
A handful of finely chopped parsley leaves
Orzo or crusty bread to serve
Salt and pepper