Chorizo with sea food and linguine
Originally uploaded by Manne.
This is an awesome and quick recipe mixing the heat of chorizo with the velvety texture of seafood.
Ingredients (serves 2)
2 small chorizo sausages, sliced
250 gram mixed ready to eat seafood (squid, mussels, prawns)
1 red romano pepper, chopped coarsely
3 cloves of garlic, finely chopped
1 bag baby spinach
Black pepper
Butter and olive oil for frying
Linguine (not too much, the spinach and pepper needs space on the plates...)
Method
Bring water to the boil and chuck in the linguine. Should boil for six to eight minutes.
Melt a knob of butter in a big frying pan on low to medium heat and add in a dash of olive oil. Add in the chorizo and let it fry for a minute so the flavors of the chorizo are released in the fat.
Meanwhile, put a layer of raw baby spinach on two plates, as a bed for the goodies to come.
Then add the garlic and the romano pepper to the pan, let fry for a few minutes more. Add in the seafood.
Now for the nice part: add just under 100 ml of water to the pan, increase the heat and let boil. Add two big handfuls of baby spinach and mix it all up until the spinach wilts and the seafood is heated through.
Drain the pasta and put a heap on each bed of spinach. Scoop out suitable amounts of chorizo and seafood and spread over the pasta and spinach. Make sure to get some of the liquids all over the pasta.
Serve, maybe with some bread to scoop up the juices and a nice full bodied wine. Yum!
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