Catalan-Style Smoky King Prawns Mafaldine & Romesco Crunch

Boil a kettle

Heat a large dry pan over a medium heat with a drizzle of olive oil

Once hot, add your panko breadcrumbs to the pan and cook for 2-3 min or until toasted and lightly golden

Once golden, add half your romesco sauce (you'll use the rest later!) and cook for 2 min further or until the sauce has reduced and the breadcrumbs are crisp – these are your romesco breadcrumbs

Meanwhile, add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

While the pasta cooks, peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced pepper and cook for 4-5 min or until starting to soften

Once softened, add the chopped garlic, your ground smoked paprika and tomato paste and cook for 2 min or until fragrant

Once fragrant, drain then add your king prawns to the pan

Cook for 4-5 min further or until cooked through

Once the prawns are cooked, add the cooked pasta to the pan with 100ml [130ml] [170ml] reserved starchy pasta water, your balsamic sun-dried tomato paste, vegetable stock mix and remaining romesco sauce

Finish with a knob of butter and a pinch of sugar – this is your Catalan-style smoky king prawn pasta