Paella-Inspired King Prawn, Chorizo & Saffron Mafaldine

Boil a kettle

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (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 matching lid) 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 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

Once the pepper has started to soften, reduce the heat to medium, then add your ground smoked paprika, chopped garlic and your 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 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 pasta 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 paella-inspired king prawn, chorizo & saffron pasta