Pasta Shells with Chorizo, Cherry Tomatoes and Corn | RICARDO

Ingredients

• 4 cups (1 litre) chicken broth
• 1 cup (250 ml) water
• ¾ lb (340 g) pasta shells
• 1 tsp smoked paprika
• 1 red onion, chopped
• 1 tbsp (15 ml) olive oil
• 4 oz (115 g) dried chorizo sausage, diced
• 1 ½ cups (225 g) frozen corn kernels, thawed
• 3 cups (420 g) cherry tomatoes, halved
• ½ cup (15 g) basil leaves, plus more for serving