Spanish Prawn Noodle Soup

Method

1. 1Heat a medium pot with 1 tsp. olive oil and sauté onion and capsicum for a few minutes. Add chorizo, continuing to sauté until cooked. Sprinkle a little smoked paprika, stirring, and then add the hot chicken stock, chickpeas and saffron, turning heat down to a simmer.
2. 2Meanwhile in a small non-stick frypan add 1 tsp. olive oil and sauté sliced mushrooms, season with pinch of chilli flakes, salt and pepper, and sprinkle a tiny bit more of smoked paprika. Once cooked add to pot. Wipe pan with paper towel and add 1 tsp. olive oil. Cook prawns on high heat for 2 minutes, then add the garlic, stirring a further minute then add to pot.
3. 3Add to the soup whilst simmering the rice noodles, which will take approx 4-5 minutes to soften. Serve into 2 bowls with a squeeze of lime if you like.