Yabbies with paprika and chardonnay sauce

By John A Paschalidis
Serves 4

1 cup virgin olive oil

2 large brown onions - diced

3 cloves garlic - crushed

400g can peeled tomatoes

1 cup South Australian chardonnay

1 soupspoon sweet paprika

1 teaspoon white sugar

2 soupspoons red wine vinegar

150g freshly chopped parsley

3 sprigs freshly chopped mint

salt and black ground pepper

12 yabbies

500g spaghetti or ribbon pasta


1 Pour the oil into a wok and when very hot, add the onions and garlic and stir-fry for 5 minutes or until golden brown.

2 Add the tomatoes and slightly mash with a fork, then add the remaining ingredients, except the yabbies and pasta, and simmer for 10 minutes.

3 Meanwhile, bring a saucepan of water to the boil, then add the yabbies and 1 teaspoon of salt. Cook for 3 minutes, then transfer the yabbies to the simmering wok.

4 Boil the pasta for 10 minutes in the same water used to cook the yabbies, then drain.

5 Serve the yabbies on a bed of pasta with the paprika and chardonnay sauce poured over the top. Accompany with a chilled glass of chardonnay.