So simple, but so good. The sauce includes a splash of bone dry fino sherry which gives it depth. Fino also works really well in risotto dishes instead of white wine.
Buy a decent half bottle and try a glass with some green olives, salted almonds and Iberico ham. Beauty.
Serves 2 with leftovers
250g raw king prawns
100g chorizo sliced
250g spaghetti
1 red chilli
1 garlic clove
1 tbsp parsley
1 red pepper
splash of fino sherry
small handful frozen peas
Cook the spaghetti in a large pan of salted water for 10 - 12 minutes.
Meanwhile, fry the crushed garlic in olive oil until you can smell it. Add the chilli, chorizo and red pepper. Cook until the chorizo is sizzling. Pour in the fino sherry and add the king prawns and peas. Cook, stirring for a further 4 to 5 minutes.
Drain the pasta but keep some of the cooking water. Add the pasta to the prawn and chorizo mixture. Coat the pasta and check the seasoning. If the mix is too dry then add a little of the pasta water. Serve with parsley and grated parmesan.
Unlike me, Filipa doesn't do recipes. Everything she cooks is from her head and she'd probably argue her heart too because she's a bit fiesty like that. She is the better cook by far.
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