Prawn & Chorizo Spaghetti
with Fresh Tomato Sauce
In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Spaghetti
(Contains Cereals containing gluten)
30
Tomato Puree
1
Chilli Flakes
Red Chilli Flakes
12
Red Wine Vinegar
(Contains Sulphites)
120
King Prawns
1
Garlic Clove
125
Baby Plum Tomatoes
1
Onion
1
Chives
60
Chorizo
Not included in your delivery
150
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives.
Heat a drizzle of oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some) to the pan. Season with salt and pepper and give it all a good stir. Cover with a lid (or foil) then leave to cook until the onions are soft and the tomatoes have burst, 10-12 mins, stirring once or twice.
Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 mins. Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander, pop back into the pan, drizzle with a little olive oil and stir through to stop it sticking together.
After 10-12 mins, remove the lid from the frying pan and stir in the garlic, tomato puree, a small pinch of chilli flakes (don't add all of them, they're spicy and you can add more later) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the reserved pasta water for the sauce.
Add the prawns into the sauce, mix together and cook for a further 4-5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with more salt and pepper if necessary. Add some more chilli flakes here if you like a little more heat.
Once the prawns are cooked, mix the drained spaghetti into the sauce and add a splash of the water if it looks a little dry. Toss everything together well then remove from the heat. Mix the chives into the pasta then divide between your bowls. Enjoy!
