PAELLA PASTA

INGREDIENTS

12g fettuccine 1l chicken stock 12 prawns, deveined 5pc chorizo sausage, sliced Pinch of saffron 3tbsp olive oil 1 tbsp garlic, minced ½ tbsp paprika, sweet and smoked 2 bay leaves Chili flakes ½ onion, chopped 1tbsp lemon 1tbsp parsley, chopped Salt and pepper for seasoning 25ml chardonnay

Method

In a pot add 1 tablespoon of olive oil along with the chopped onions and bay leaves. Sauté till translucent and add the chicken stock. Once hot, add the pasta and cook it al dente. Drain and keep aside. In a pan add 2 tablespoons of the olive oil and garlic. Sauté, add the prawns, chorizo, salt, chili flakes, lemon juice, pepper, chardonnay and toss for a few seconds. Put the pasta, saffron, parsley and paprika, toss until it all comes together. Make sure not to overcook the prawns. If required, you can add a spoon or two of the stock to make sure the pasta doesn’t dry out. I usually use 2 tablespoons while tossing the pasta. Serve hot with your choice of toasted bread to mop up the sauce left at the end. Spanish food is one of my favourites and here’s my take on the classic! Simple, delicious and hearty. Its quick and a very moreish recipe. Using homemade pasta accentuates the dish further. Mix of salty, spicy chorizo, sweet prawns, silky pasta, umami stock and spicy chili always hits the spot.

by URVIKA KANOI