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Chorizo and prawn fideos
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Simplify weeknight meals with one-pan dinners for a delicious meal, less cleanup, and extra relaxation time.
Ingredients:
  • 18.20 gm 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
  • 5.00 gm sweet paprika
  • 350g spaghetti, broken into halves or thirds
  • 250ml (1 cup) Mutti Tomato Passata
  • 3 chicken style stock cubes, crumbled
  • 1L (4 cups) water
  • 2 dried bay leaves
  • 62.50 ml chopped fresh continental parsley
  • Aioli (optional), to serve
Instructions:
  • Heat the oil in a wok or large frying pan over high heat until sizzling. Cook the prawns for 1 minute on each side, or until perfectly cooked. Transfer to a plate.
  • Lower the heat to medium-high. Place the chorizo and onion in the pan. Sauté occasionally for 5 minutes until the chorizo is golden and the onion is soft. Introduce the garlic and cook for 30 seconds until fragrant.
  • Stir in the paprika and spaghetti until well coated. Pour in the passata, add the stock cubes, water, and bay leaves. Simmer, stirring occasionally, for 15 minutes or until the spaghetti is al dente and the liquid is absorbed.
  • Combine the prawns and parsley with the spaghetti. Season to taste with salt and pepper. Optionally, serve with aïoli.

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