Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the aioli, crush the garlic with 1 tsp salt in a pestle and mortar then transfer to a bowl. Whisk in the egg yolks then whisk in the olive oil until thickened and finally whisk in the smoked paprika. Chill until needed.
To make the stock, pull the heads off the prawns and peel off the shells (put the peeled prawns back in the fridge). Heat a pan over a medium heat and add 1 tbsp olive oil. Add the onion, tomato, garlic, and prawn shells and heads. Sizzle everything for 3-4 minutes then pour in 1.5 litres water, crumble in the stock cube and add the star anise.
Simmer for 30 minutes then fish out the star anise and pulse everything in a food processor. Strain the liquid through a fine sieve and measure out 1.2 litres.
Heat another 3 tbsp of olive oil in a large shallow pan then tip in the pasta and stir, letting it turn gently golden in the heat of the oil. Add the chicken, garlic, smoked paprika and saffron and let this sizzle in the oil for 30 seconds, then add the tomato and ¾ of the stock and bring to a simmer. Cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and continue to simmer for another 5 minutes. Taste and stir as you go, the pasta should be cooked but not mushy and the stock should be almost totally absorbed. Once the mussels are open and the prawns are pink, add the peas and broad beans to heat through. Stir in the basil and serve with the aioli and lots of crusty bread.