Preparation
Finely dice the green pepper. Finely slice the spring onions. Finely dice the celery sticks. Finely chop the coriander. To serve cut 1 into wedges and juice 1 of the lemons. Quarter the spicy Spanish chorizo slices. Roughly chop the ripe mixed tomatoes.
Method
- 1 In a non-metallic bowl, stir together the prawns and 2 tbsp Creole Paste.
- 2 In another bowl, mix together the crab, green pepper, spring onions, celery, coriander and lemon juice; season.
- 3 Heat a wide sauté pan and gently cook the chorizo for 2-3 minutes until starting to crisp and release its oil.
- 4 Stir in the remaining Creole Paste and cook for 30 seconds, stirring continuously.
- 5 Add the tomatoes, reduce the heat and cook gently for 10 minutes, stirring occasionally until the tomatoes have broken down and made a sauce.
- 6 Meanwhile, cook the spaghetti following pack instructions until al dente.
- 7 Take 2 ladlefuls of pasta water and stir into the tomato sauce.
- 8 Drain the pasta and return to the pan. Stir the tomato sauce into the pasta, loosely cover with a lid and set aside.
- 9 Wipe out the tomato pan, return to a high heat, add the prawns and stir for 3 minutes until cooked through.
- 10 To serve, divide the spaghetti and tomato sauce among 4 pasta bowls, top with the crab mixture and then the prawns. Serve immediately with lemon wedges.
1 Review
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Aleeski
This was fantastic! Very tasty. All my family loved it. Super easy to cook and timings were perfect. Will be one of our favourites. Delicious!
- Average per serving
- Calories 339.0kCal
- Fat6.8g
- Saturated2.2g
- Salt1.84g
- Carbohydrates41.9
- Sugar17.2g
- Protein28.5g
- Fibre6.2g