This is not authentic, so don't come whining to me about me not having a clue. It is true. But there is a Catalan dish called fideua which is like a paella but with noodles instead of rice. I was going for that sort of effect.Easy Fideua
Sautee some sliced chorizo in a heavy-based saucepan. When the chorizo starts to crisp and give off a lot of lovely red oil, add a bag of thawed seafood mix. As soon as the prawns begin to pink, remove the chorizo and seafood from the pan and set aside.
Add a diced onion to the saucepan, sautee in the chorizo/seafood juices until translucent, then add a can of diced tomatoes and some pasta. I used about 100g orzo, but something bigger would work better, I think. Add a cup of vegetable stock (I used a liquid vegetable stock concentrate and steeped a pinch of saffron threads in it). When the pasta is almost tender and has absorbed most of the liquid, add the reserved chorizo and seafood back to it and cook for another couple of minutes (stirring frequently because it catches like a bastard). I had some slightly fatigued basil in the fridge, so I finished the dish with a chiffonade of basil, but it didn't really add anything.
Serve with a lightly dressed green salad. Very filling!
16 comments:
authentic or not it certainly sounds good!
authentic, shmauthentic. sometimes the best dishes are personalized versions of the original. i think it looks tremendous. :)
Thanks Kat, Grace! My approach is usually that I am NOT a Catalan/Indian/Chinese peasant so nothing I do will make it properly authentic. All I can do is make something that we enjoy eating.
Taste, my dear foody cat, is what counts. And this dish looks mighty tasty. You are so creative. I never thought to add chorizo a a paella type dish, or to make it with pasta instead of rice. Great job.
Not authentic?? Still sounds like I would scarf it right up!
I love taking ethnic dishes and putting my own spin on them. They're almost never authentic and I think it's just fine that way! This dish looks great. Thanks for sharing!
Hey! I made my old orzo with linguiça and clams for dinner tonight. I craved it something fierce. I think people who care so much about "authenticity" are just trying to make up for lack of creativity. Jerks.
Teresa - I get the impression that Mexican chorizo is different to Spanish chorizo, but it is very tasty in seafood things!
Leslie - it was delicious!
Apples & Butter - I think it is fine too!
Heather - that orzo dish of yours looks fab. I remember last time you made it!
I have never had authentic fideua, but I think this would go quickly in my house.
Thanks for your comment on mY homemade dulce de leche. I too guess I was playing Russian Rullet w/ it. It never dawned on me that it might explode. I might try the oven version next time. Then I wont be taking any chances!
The Banoffee pie sounds amazing!!
I have never heard of it either but it sounds great! I just assume that most versions of dishes are "creative" and not necessarily what the village granny would have made. That is the beauty of cooking, we each add our own flavours to the mix.
So happy to be part of the cosmic stew with you!
Esi - me neither! I like my version though! There are some days when it just has to be pasta.
Leslie - you HAVE to try banoffee pie. It is sweet and low-brow and heavenly. I made a lot of variations at one point and the most successful was a crumb crust, slightly under-ripe bananas and unsweetened whipped cream flavoured with the tiniest bit of coffee. Chocolate curls to decorate of course!
Natashya - I think every village granny does something different to make it "hers" so there probably is a granny somewhere who makes it like me. "The cosmic stew" is such a lovely way to put it - thank you!
This is 100% authentic foodycat! ^^ I've never cooked pasta this way ... sounds really tasty!! =)~
Sounds yummy! Seafood and chorizo are a match made in heaven.
If it's got chorizo and seafood in it, it's a hit in my book. I make a cheat's paella. In fact, I make a cheat's just about everything :)
Noob - you should try it! The pasta ends up quite soft but with flavour soaked all the way through.
Sarah - I know! Who would have thought pork & seafood would work like that (except, you know, the Chinese and the Spanish and the Portuguese).
Dee - cheat's paella sounds good!
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