Ingredients
- 1 tablespoon olive oil
- 250 grams shrimp (16 green prawns, peeled and leaving tails intact)
- 180 grams chorizo sausage (halved lengthways and thinly sliced, 1 sausage)
- 1 red onion (halved and thinly sliced)
- 1 garlic clove, finely chopped
- 2 teaspoons paprika (sweet)
- 350 grams dry spaghetti pasta (broken into halves or thirds)
- 250 ml passata (tomato pasta sauce, 1 cup)
- 15 grams chicken bouillon cubes (crumbled)
- 1 litre water (4 cups)
- 2 dried bay leaves
- 1/4 cup parsley, chopped (fresh)
- Aioli (optional, to serve)
How to Make
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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.
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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.
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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.
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Step 4: Add the prawns and parsley to the spaghetti mixture and season with salt and pepper and serve with aioli, if desired.
We hope you enjoy this recipe!
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