Prawn, calamari and chorizo pasta

Name: Prawn, calamari and chorizo pasta
Yield: 4
Ingredients: 400g orecchiette; 1/3 cup (80ml) extra virgin olive oil; 1 chorizo (120g), thinly sliced; 1 red onion, thinly sliced; 2 cloves garlic, crushed; 600g medium uncooked prawns, peeled, deveined, halved lengthways; 500g small calamari, cleaned, cut into 5mm rings, tentacles trimmed; ½ cup (125ml) white wine; 1 cup (120g) cooked peas; 1½ tbs red wine vinegar; 120g baby spinach; ½ bunch each flat-leaf parsley and mint, leaves roughly chopped

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by Shannon Bennett

Chef

Aug 20, 2018

“Maximum flavour for minimum effort” - Shannon Bennett.

400g orecchiette
1/3 cup (80ml) extra virgin olive oil
1 chorizo (120g), thinly sliced
1 red onion, thinly sliced
2 cloves garlic, crushed
600g medium uncooked prawns, peeled, deveined, halved lengthways
500g small calamari, cleaned, cut into 5mm rings, tentacles trimmed
½ cup (125ml) white wine
1 cup (120g) cooked peas
1½ tbs red wine vinegar
120g baby spinach
½ bunch each flat-leaf parsley and mint, leaves roughly chopped

Method

1.

Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving ½ cup (125ml) of cooking water. Return pasta to saucepan, drizzle with 1 tbs oil, toss to coat and set aside.
2.

Heat remaining 3 tbs olive oil in a large non-stick frying pan over medium heat. Add chorizo and fry, turning once, for 3 minutes or until browned. Add onion and garlic and cook, stirring regularly, for 4 minutes or until softened. Add prawns and calamari and cook, stirring regularly, for 2 minutes. Add wine and reduce by half. Stir in peas and vinegar, then remove from heat and season. Add pasta, reserved pasta water, spinach and herbs, stir to combine and serve.

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