Spanish Pasta Recipes

ONE-PAN SPANISH GARLIC PASTA

Steps:

• Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
• Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
• After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!

SPANISH CHICKEN AND PASTA

Steps:

• Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
• Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
• Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
• Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

PASTA CHORIZO

Steps:

• Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
• Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
• Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
• Preheat the oven to 375 degrees F. Grease a sheet pan.
• Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
• Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
• Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
• Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
• Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
• When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
• Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
• Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
• Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
• Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.

SPAGHETTI WITH SPANISH FLAVOURS

Steps:

• Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
• When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
• In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
• Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.

SPANISH PASTA WITH SEAFOOD

Steps:

• Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
• Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
• Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.