Change up the classic paella with noodles! Adding squid ink gives it a luscious black tint.
12 prawns (sugpo), peeled and deveined with tails left on
1 1/2 teaspoons paprika, divided
salt, to season
3 tablespoons olive oil, divided
1 medium red onion, minced
1 clove garlic, minced
1 cup pimiento strips
1/4 cup dry white wine
2 tablespoons squid ink
3 to 4 cups vegetable stock
230 grams angel hair spaghetti, uncooked and cut into 3-inch lengths
lemon, to serve
Season prawns with ½ teaspoon paprika, salt, and pepper. Add 1 tablespoon olive oil and toss to combine. Grill on a charcoal grill or grill pan until half-cooked, about 2 minutes. Set aside.
Preheat oven to 350°F.
Heat remaining olive oil in a paellera over low heat. Sauté onions for 2 minutes. Add garlic, pimiento, and remaining paprika. Sauté until fragrant. Add white wine and cook for 2 minutes. Add squid ink and stir. Add 3 cups stock and bring to a simmer. Season with salt. Add pasta and cook for 2 minutes. Add more stock if pasta is dry. Add prawns on top.
Bake in the preheated oven for 5 minutes or until pasta is completely cooked. Serve with grilled lemons for drizzling.
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