vegetables and spices
Place a large skillet over medium heat. Add olive oil, diced onion, and diced celery. Sauté for 6 minutes, then add minced garlic and sauté for another 2 minutes. Season with paprika powder and stir in the tomato paste. Cook for a minute, then add the wine. Cook for approximately 2 minutes for the alcohol to evaporate.
Add the tomato passata, pasta, fish stock or water, and bay leaf—season with salt and pepper. Bring to a boil, then cover with a lid and simmer for 8 - 10 minutes.
pan-fry the chorizo
Cut the chorizo into thin slices. Place a pan over medium heat and add the chorizo (without adding any oil). Pan-fry for 6 minutes until golden brown.
add the shrimp and serve
Add the shrimp to pasta and cook for 3 minutes. Add the pan-fried chorizo and toss to combine. Remove from the heat, divide between four plates, and optionally sprinkle with fresh parsley right before serving.