Seafood Linguine With Chorizo And Saffron Recipes

LINGUINE WITH SHRIMP & CHORIZO

Steps:

• Bring a pot of generously salted water to a boil. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chorizo, stirring occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until it curls up and just begins to turn pink, about 2 minutes; don't cook it through. Off the heat, use a slotted spoon to transfer the chorizo and shrimp to a bowl.
• Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the tomatoes with their juices and the pepper flakes, scraping the bottom of the pan, and simmer briskly for 5 minutes to blend the flavors.
• Meanwhile, cook the linguine in the boiling water until barely al dente, 4 to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
• Add the shrimp and chorizo to the sauce and simmer until the shrimp is just cooked through, another 1 to 2 minutes. Season the sauce to taste with salt. Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for 2 minutes. The sauce should just coat the pasta; add some of the pasta water to moisten if necessary. Drizzle each serving with a little oil.

SEAFOOD LINGUINE WITH CHORIZO AND SAFFRON

Steps:

• In the Copper Epicurious 4 quarts sauté pan, warm the olive oil over high heat. Add the chorizo and cook, stirring, until it is browned and cooked through. Remove the chorizo from the pan and set aside.
• Add the mussels, clams, and shrimp to the pan and sauté for 4 to 5 minutes. Pour in the tomatoes and juice, clam juice, cooked chorizo sausage and saffron and simmer on low until the mussels and clams open. Season with salt and pepper and keep warm.
• In a large pot of boiling salted water, cook the linguine until it is al dente. Drain the noodles and add to the Copper Epicurious 4 quarts sauté pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.

SHRIMP LINGUINE WITH CHORIZO

Steps:

• Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
• Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.

CREAMY GRAPE TOMATO SAFFRON LINGUINE WITH SHRIMP AND CHORIZO

Steps:

• Boil linguine in about 3 cups water with 1/2 tsp salt until al dente (7-8 minutes). Reserve ~1 cup pasta water, then drain.
• Heat a medium skillet over medium heat. Add ground chorizo; cook until browned while crumbling in the skillet. Then add shrimp and cook about 2 minutes per side, or until opaque. Remove chorizo and shrimp and set aside.
• In the same skillet, reduce heat to low. Add 1.5 tsp olive oil and swirl to coat. Add grape tomatoes cut side down. Cook undisturbed about 5 minutes. Then stir in mushrooms, onion, garlic, a generous pinch salt and pepper; increase heat to medium and sear ~2 minutes.
• Deglaze with white wine. Add smoked paprika and saffron. Continue to cook until vegetables are tender.
• Reduce heat to low. Add mascarpone and ~1/4 cup reserved pasta water. Stir to form a sauce, adding more pasta water as needed. Stir in linguine, chorizo and shrimp, parmesan, lemon, parsley, and sea salt to taste.
• Divide between 2 pasta bowls. Top with additional parmesan.

BLACK LINGUINE WITH SQUID AND CHORIZO SAUSAGE

Steps:

• Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a hot casserole saute onions in olive oil for 20 minutes without coloring.
• Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 minutes. Let cool and cut into medium dice.
• To casserole with onions add garlic and saute for five minutes. Add tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes, letting natural juices release. Add wine and simmer until liquid is reduced. Add stock and simmer slowly until squid is tender. Add diced chorizo and heat through.
• Prepare linguine according to package instructions. Drain and place in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with chopped herbs.

SCRUMPTIOUS SEAFOOD LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
• Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.

CREAMY SEAFOOD LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

SEAFOOD LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
• Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
• Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

SPANISH SEAFOOD PASTA

Steps:

• Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
• Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
• Serve in warm bowls, with the remaining parsley sprinkled on top.

SPECIAL SEAFOOD & SAFFRON PASTA

Steps:

• Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
• Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
• Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.

LINGUINE WITH SEAFOOD SAUCE

Steps:

• In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

SEAFOOD IN SAFFRON BROTH

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.