3/4 lb (375 g) spaghetti

1 skinless, boneless chicken breast, diced

1 mild or hot cured Spanish-style chorizo, about 1/4 lb (115 g), sliced or diced

3 tbsp (45 ml) olive oil

1 onion, chopped

1 yellow bell pepper, seeded and diced

2 celery stalks, thinly sliced

2 garlic cloves, finely chopped

1 tsp dried oregano

1 tsp paprika

1 pinch cayenne (optional)

3 tbsp (45 ml) lemon juice

3 cups (750 ml) homemade or store-bought tomato sauce

3/4 lb (350 g) shrimp, peeled and deveined

¼ cup (10 g) flat-leaf parsley, chopped

Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss lightly with oil. Set aside.

In a large skillet over high heat, brown the chicken and chorizo in the oil. Set aside on a plate.

In the same skillet over medium heat, sauté the onion, bell pepper and celery until tender. Add oil as needed. Add the garlic and spices and continue cooking for 1 minute. Season with salt and pepper. Deglaze with the lemon juice. Return the chicken and chorizo to the skillet. Add the tomato sauce and shrimp. Bring to a boil, reduce the heat and simmer gently until the shrimp are cooked, about 2 minutes. Add the pasta and toss to combine.

Adjust the seasoning. Sprinkle with parsley.

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