Chorizo And Garbanzos Recipes Recipe For Shrimp

PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

SHRIMP AND CHORIZO STEW

Steps:

• Thinly slice 4 cloves garlic. Cook chorizo and 2 tablespoons oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, tomatoes, wine, and salt and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup water.
• Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil.
• Preheat broiler with rack 6 inches from heat. Brush cut sides of baguette with remaining 2 tablespoons oil. Place baguette, cut sides up, directly on oven rack or on a baking sheet. Broil until baguette is browned and toasted, about 2 minutes. Remove from oven. Rub cut sides of baguette with remaining 1 clove garlic. Cut each baguette piece in half crosswise. Serve shrimp mixture with toasted baguette and crushed red pepper, if using.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

CHORIZO, SHRIMP AND CHICKPEA SOUP

Steps:

• Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
• Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
• Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
• Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

GARBANZOS Y CHORIZO

Steps:

• In a large saute pan, heat olive oil and saute onion until golden.
• Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
• Add the beans and cook another 5 minutes.
• Season with salt and pepper.

GARBANZOS AND GREENS WITH CHORIZO

Steps:

• Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
• Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
• Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat 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).
• Lower 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.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.