Saturday, April 23, 2011

Fideos with sausage, shrimp and chickpeas

For dinner on Saturday night I tried a recipe for Spanish-style thin noodles (fideos) with sausage, shrimp and chickpeas. This recipe comes from, which is seriously awesome name for a food blog. The recipe looks great on her site, but it didn't quite come out right when I made it. That flavors were still really good, but it was much thicker than the version I was basing it off of. If I were to try this again, and I would definitely consider trying this again, I would significantly reduce the amount of the noodles, as I believe they absorbed a lot of the stock and thickened the sauce up too much.

The ingredients and directions below are from the original recipe with my notes in italics.

4 oz. hot Spanish chorizo, chopped (Replaced with 4oz spicy chicken sausage)
1 15 oz. can chickpeas, drained, but not rinsed
4 cups chicken stock
1/2 pint grape tomatoes, halved
3 cloves garlic, minced
1 package Spanish-style thin noodles – fideos, or if you can’t find fideos, use 1 lb. angel hair pasta, noodles broken in half (Again, I would reduce the amount of the noodles, probably to about 8-10 ounces)
pinch of Saffron threads
pinch of cayenne pepper
1 lb. large or jumbo shrimp, peeled, de-veined and tail removed
1/4 cup tarragon leaves, loosely packed
good olive oil for drizzling

1. Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and sautee for about 2 minutes until the fat renders out.
2. Add the chickpeas and continue to sautee, stirring frequently for 3 more minutes.
3. Add the stock, tomatoes and garlic and bring to a simmer.
4. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.
5. Right before the fideos are tender, add the saffron threads, cayenne pepper and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.
6. Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.

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