Paella-Style Spanish Fettuccine

This Paella-inspired fettuccine makes a delicious weeknight dinner and is worthy of special occasions too.

I roast them slowly and over low heat until they’re sweet, sticky and sitting in rich tomato juice.

As summer draws to a close, linguini with slow-roasted tomato sauce is just the thing to make for a Sunday lunch (ideally eaten in the garden under an umbrella, with a big salad and glass of wine).

 

Paella Style Spanish Fettuccine
Paella Style Spanish Fettuccine Paella Style Spanish Fettuccine Paella Style Spanish Fettuccine Paella Style Spanish Fettuccine

Ingredients

2x 200g punnet baby Roma or cherry tomatoes

2 cloves of garlic, peeled and chopped finely

2 tsp Paella spice blend

1 chorizo, sliced

10-12 raw prawn cutlets, tails intact if possible

1/2 cup dry white wine

Juice of half a lemon

2 tbsp EVOO (extra virgin olive oil)

5 basil leaves, chopped

Method

  • Pre-heat oven to 150°C fan-forced, or 170°C non-fan.
  • In a loaf tin or sheet pan lined with baking paper, combine baby Roma tomatoes and sprinkle with chopped garlic, 1 tsp Paella spice blend and drizzle with 1 tbsp of olive oil.
  • Bake for 45 minutes. You will know when it is ready, the garlic will have softened and the tomatoes will have broken down.
  • About ten minutes before the tomatoes are ready, boil and salt water to prepare the pasta.
  • In a medium-sized fry pan, fry off the sliced chorizo in remaining olive oil and brown, add prawns and remaining 1 tsp Paella spice blend. Add white wine and lemon juice and reduce for a few minutes.
  • Cook the fettuccine in the saucepan of boiling water following packet directions or until al dente. Drain well.
  • Remove roasted tomatoes from the oven, add to pan with chorizo and prawns, stir to combine.
  • Drain fettuccine, drizzle with olive oil and stir through.
  • Serve sauce atop the pasta, or stir through if you prefer. Sprinkle with chopped basil and serve.