One Pan Spanish Style Prawn Fideuà

Heat a drizzle of oil in a large, wide-bottomed ovenproof frying pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the spaghetti and stir-fry until toasted and golden, 6-8 mins. Once golden, pop the spaghetti into a bowl and set aside for later.

Return the (now empty) frying pan to medium-high heat with a drizzle more oil. 

Once hot, add the onion and pepper chunks and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Boil a full kettle.

Once softened, add the garlic, tomato puree and smoked paprika. Fry until fragrant, 1 min more. 

Next, stir in the toasted pasta, red wine stock paste, honey and boiled water from the kettle (see pantry for both amounts). Season with salt and pepper. Bring to a boil. 

Once boiling, stir in the prawns. Pop a lid on the pan or cover tightly with foil. 

Transfer the pan to the middle shelf of your oven.

Bake until the prawns are cooked through and the water has been absorbed, 20-25 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, roughly chop the parsley (stalks and all). Cut the lemon into wedges. 

Once the pasta is cooked, add a good squeeze of lemon and stir in the sun-dried tomato paste and parsley. Taste and season with salt and pepper if you feel it needs it.