Paella Inspired King Prawn, Chorizo & Saffron Mafaldine

Boil a kettle

Peel and finely chop (or grate) your garlic

Cut your yellow pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop into rough bite-sized pieces

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

Once hot, add your diced chorizo and chopped pepper with a little salt

Cook for 5-6 min or until the pepper starts to soften

Meanwhile, add your mafaldine to a pot with plenty of boiled water, then bring to the boil over a high heat

Cook the mafaldine for 7-9 min or until cooked with a slight bite

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

Once the pepper has started to soften, add your ground smoked paprika, chopped garlic and tomato paste and cook for 30 secs or until fragrant

Once fragrant, drain your king prawns and add them to the pan with your clotted cream, Chinese rice wine, saffron and 100ml [130ml] [170ml] reserved starchy pasta water

Cook, covered, for 4-5 min further or until the prawns are cooked through

While the prawns cook, cut your lemon into wedges

Wash your salad, then pat dry with kitchen paper

Once the king prawns are cooked, add your drained mafaldine to the pan with a squeeze of lemon juice and a knob of butter

Season with a pinch of salt and give everything a good mix up – this is your Spanish-style king prawn, chorizo & saffron pasta