Black squid ink pasta with chorizo & basil and a Foodies Larder hamper
Author: Jeanne Horak-Druiff
Recipe type: Entree
Serves: 4 as a starter
Fideua pasta is a speciality of the Valencia region of southern Spain, cooked in a similar way to paella. Although it is traditionally paired with seafood, here the chorizo adds a deliciously spicy note.
250g Black squid ink fideua pasta (or break vermicelli into 2cm long pieces)
pinch of chilli flakes
2 cloves of garlic, crushed
2 Tbsp olive oil
700ml vegetable stock
100g chorizo sausage, sliced
about 15 ripe baby plum tomatoes
a handful of fresh basil leaves
salt and pepper to taste
In a large dry pan, heat the chilli flakes over medium heat until you can start to smell them. Add the olive oil and garlic, stirring continuously so that the garlic does not burn, then add the pasta and stir well to coat with oil.
Add enough of the stock to cover the pasta and allow to simmer until all the liquid is evaporated, stirring occasionally.
In the meantime, lightly fry the chorizo, halve the tomatoes, and roughly tear the basil leaves.
Once the pasta is done, stir the chorizo, tomatoes and basil into the pasta. Check for seasoning and add salt and pepper as desired. Serve immediately in shallow bowls or plates, garnishing with some small basil leaves.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/06/black-squid-ink-pasta-with-chorizo-basil.html