Pasta Paella

Name: Pasta Paella
Ingredients: 4 None chicken drumsticks; 1 tsp sweet paprika; 1 lb pasta spirals; 3 tbsp olive oil; 8 None large peeled raw prawns; 3 oz red and yellow cherry tomatoes, halved; 3 oz frozen peas; 1/4 tsp saffron strands, crushed; None None rosemary sprigs, to garnish

9 ingredients

3 steps

Ingredients

4 None chicken drumsticks
1 tsp sweet paprika
1 lb pasta spirals
3 tbsp olive oil
8 None large peeled raw prawns
3 oz red and yellow cherry tomatoes, halved
3 oz frozen peas
1/4 tsp saffron strands, crushed
None None rosemary sprigs, to garnish

Directions

1

Preheat the oven to 375°F. Season the chicken drumsticks with the paprika and salt and freshly ground black pepper. Set on a rack in a roasting pan and roast in the oven for 30 mins, until golden and cooked through. Cool for 5 mins then remove the cooked chicken from the bones.
2

Cook the pasta in a large pan of lightly salted boiling water following package instructions until just cooked.
3

Heat the oil in a large frying pan and fry the prawns for 1 min on each side, or until pink. Add the tomatoes, peas and chicken and fry for a further 1-2 mins. Drain the pasta and add to the pan with the saffron, tossing well to mix. Season to taste and serve garnished with rosemary.