2 tbsp olive oil
1 onion, diced
1 red pepper, diced
150g spaghetti
3 cloves garlic, crushed
2 tsp sweet smoked paprika
300ml Cooks’ Ingredients Fresh Fish Stock
2 tomatoes, diced
180g pack raw king prawns
1 lemon, juice of ½, ½ cut into wedges
½ x 25g pack flat leaf parsley, chopped


1. Heat the oil in a medium shallow casserole or sauté pan with a lid over a medium heat. Add the onion, pepper and a pinch of salt, then sweat for 8 minutes, until soft and turning golden. Meanwhile, break the spaghetti into short pieces, about 2cm in length, and set aside (it’s easy to do this in a large, sealed food bag).

2. Add the garlic and paprika to the pan and fry for another 2 minutes. Add the spaghetti pieces and fry for another2 minutes until toasted and  coated in the oil and spices. Add the stock and tomatoes and bring to the boil. Cover with a lid and lower the heat to a gentle simmer. Cook for 7 minutes.

3. Uncover the pan and stir in the prawns, lemon juice and a grind of black pepper. Cover again and cook for another 4-5 minutes until the pasta is tender and the prawns are pink, opaque and cooked through. Set aside to rest for 2 minutes, then scatter with the parsley and serve with the lemon wedges on the side.


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