Ingredients
• 1 tablespoon olive oil
• 16 green prawns, peeled leaving tails intact
• 1 (about 180g) chorizo sausage, halved lengthways, thickly sliced
• 1 red onion, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 350g dried spaghetti pasta, broken into halves or thirds
• 250ml (1 cup) passata (tomato pasta sauce)
• 3 chicken stock cubes, crumbled
• 1L (4 cups) water
• 2 dried bay leaves
• 1/4 cup chopped fresh continental parsley
• Aïoli (optional), to serve
Method
• Heat the oil in a wok or large frying pan over high heat. Cook the prawns for 1 minute each side or until just cooked through. Transfer to a plate.
• Reduce heat to medium-high. Add the chorizo and onion to the pan. Cook, stirring occasionally, for 5 minutes or until the chorizo is golden and the onion is soft. Add the garlic and cook for 30 seconds or until aromatic.
• Add the paprika and spaghetti, and stir to coat. Add the passata, stock cubes, water and bay leaves. Simmer, stirring occasionally, for 15 minutes or until the spaghetti is al dente and the liquid is absorbed.
• Add the prawns and parsley to the spaghetti mixture. Season with salt and pepper. Serve with aïoli, if desired.
