One-Pot Spanish-Style Shrimp and Chorizo Pasta
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don’t have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
- Serves: 4 persons
- ¼cup extra-virgin olive oil, plus more for drizzling
- ½cup finely chopped onion
- 8ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
- Kosher salt and black pepper
- 3garlic cloves, minced
- 2tablespoons tomato paste
- 4ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
- 1medium fennel bulb, trimmed, quartered and sliced into thin wedges
- 2(8-ounce) bottles clam juice
- 1pound large shrimp, cleaned
- ½cup frozen peas
- ¼cup freshly grated Parmesan
- 1tablespoon lemon juice
- ¼cup chopped parsley
- Lemon wedges, for serving
Step 1Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
Step 2Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
Step 3Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
Step 4Drizzle with oil and serve with lemon wedges.