Chorizo & Prawn Fideos

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Recipe: #29489

May 14, 2018

"From our Sunday newspaper, The Sunday Times."

Original is 4 servings


  • Serving Size: 1 (473.6 g)
  • Calories 608.1
  • Total Fat - 22.8 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 127.3 mg
  • Sodium - 932.8 mg
  • Total Carbohydrate - 71.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.3 g
  • Protein - 33.6 g
  • Calcium - 103.1 mg
  • Iron - 5.1 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Heat the oil in a wok or large frying pan over high heat and cook the prawns for 1 minute each side or until just cooked through and then transfer to a plate.

Step 2

Reduce the heat to medium-high and add the chorizo and onion to the pan and cook, stirring occasional, for 5 minutes or until the chorizo is golden and the onion is soft and then add the garlic and cook for 30 seconds or until aromatic.

Step 3

Add the paprika and spaghetti, and stir to coat and then add the passata, stock cubes, water and bay leaves and simmer, stirring occasionally, for 15 minutes or until al dente and the liquid is absorbed.

Step 4

Add the prawns and parsley to the spaghetti mixture and season with salt and pepper and serve with aioli, if desired.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose chorizo sausage that is firm and has a bright red color.
  • When selecting the prawns, look for ones that are firm, shiny, and have a pleasant smell.

  • Substitute shrimp with tofu: This substitution adds a vegetarian option to the recipe and provides a great source of plant-based protein.
  • Substitute chorizo with tempeh: This substitution is a great way to add more flavor to the recipe while still keeping it vegan-friendly.

Vegetarian Fideos Replace the chorizo sausage with 1 red bell pepper (halved and thinly sliced) and 1 zucchini (halved lengthways and thinly sliced). Replace the shrimp with 250 grams of firm tofu (cubed). Omit the chicken bouillon cubes. Increase the passata to 500 ml (2 cups).

Roasted Asparagus with Lemon and Garlic - Roasted asparagus is the perfect accompaniment to this flavorful and hearty dish. The combination of the smokiness of the chorizo, the sweetness of the prawns, and the tartness of the lemon and garlic in the asparagus will create a perfect balance of flavors.

Sauteed Spinach with White Beans and Garlic

RECOMMENDED DISH DESCRIPTION: This sautéed spinach dish is a great side dish to pair with the roasted asparagus. The white beans add a hearty and creamy texture, while the garlic and lemon provide a nice balance of flavors. The spinach is a great source of vitamins and minerals, making it a nutritious addition to this meal.


Q: How do you make the Aioli?

A: Aioli is a garlic mayonnaise sauce that is typically made with garlic, olive oil, lemon juice, egg yolk, and salt. To make it, combine the garlic, olive oil, lemon juice, and egg yolk in a blender and blend until smooth. Then, slowly add the salt while blending until the desired consistency is reached.

Q: What is the difference between Aioli and Mayonnaise?

A: Aioli is a garlic mayonnaise sauce, while mayonnaise is a thicker, creamier sauce made with oil, egg yolks, and vinegar. Aioli is usually more garlicky and has a more pungent flavor than mayonnaise.

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Fun facts:

Fun Fact 1: The Spanish dish Fideos is believed to have originated from the Moorish invasion of Spain in the 8th century. It is a popular dish in Spain and Latin America, and is often served with chorizo and seafood.

Fun Fact 2: Chorizo is a popular ingredient in many Spanish dishes, including Fideos. It was famously used in the traditional Spanish dish, Paella, which was made popular by the Spanish artist, Pablo Picasso.