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Penne with mussels and chorizo
Penne with mussels and chorizo
Here is a delicious recipe for penne with mussels and chorizo, combining the flavors of seafood and spicy chorizo:
Ingredients :
400 g penne (or other pasta of your choice)
500 g mussels, cleaned and shucked
150 g chorizo, cut into thin slices
1 onion, finely chopped
2 cloves of garlic, minced
1 can (400 g) crushed tomatoes
1/2 cup dry white wine
1/2 teaspoon red pepper flakes (adjust to your spiciness preference)
Salt and black pepper, to taste
2 tablespoons of olive oil
Chopped fresh parsley, to garnish
Grated cheese (Parmesan or Pecorino), for sprinkling (optional)
Instructions :
Cook the penne according to package directions, leaving it al dente. Drain and reserve.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and fry until soft.
Add the chorizo slices to the pan and brown them slightly to release their flavors.
Stir in the minced garlic and sauté for a minute until fragrant.
Pour the white wine into the pan and simmer for a few minutes to reduce slightly.
Add the crushed tomatoes to the pan, along with the red pepper flakes, salt and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
Add the shucked mussels to the sauce and let them cook until they are cooked through and tender.
Add the cooked penne to the pan and mix well to coat it with the sauce.
Garnish with chopped fresh parsley and, if desired, sprinkle with grated cheese.
Serve immediately and enjoy this delicious penne dish with mussels and chorizo!
This recipe offers a flavorful combination of seafood, spicy chorizo meat and well-seasoned pasta. You can adjust the spices according to your personal preferences. Enjoy your food !
There are several varieties of Spanish chorizo, each with its distinct characteristics in terms of taste, texture and ingredients. Here are some of the most common varieties:
Chorizo de Pamplona: Originally from the Navarre region, it is usually mild and made with minced pork and seasoned with paprika, garlic and other spices.
Iberian Chorizo: Made from Iberian pigs, this variety is highly appreciated for its rich flavor and intense aroma. It can be sweet or spicy.
Hot Chorizo: This variety is prepared with a generous amount of Spanish chili pepper, giving it a distinctive spicy flavor.
Mild Chorizo: For those who prefer a less spicy option, mild chorizo is also popular. It is often seasoned with sweet paprika and garlic.
Chorizo de Cantimpalo: Originally from Castile and León, it is often made with lean ground pork and paprika, giving it a slightly spicy flavor.
Chorizo Colorado: This type of chorizo is drier and tougher than other varieties. It is usually used as an ingredient in dishes such as stews.
Chorizo sarta: This is a variety of chorizo presented in the shape of a suspended sausage. It can be mild or spicy, depending on preference.
Chorizo de Rioja: Originally from the La Rioja region, it is often smoked and dried, giving it a distinctive flavor.
It is important to note that the variety of chorizo can vary depending on the region in Spain where it is produced, and each producer may have their own specific recipe. Some chorizos are also aged for a longer period of time, which can affect the final texture and flavor of the product. When purchasing chorizo, you can find directions on the packaging as to whether it is a mild (dulce) or spicy (picante) variety.
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Penne with mussels and chorizo
Here is a delicious recipe for penne with mussels and chorizo, combining the flavors of seafood and spicy chorizo:
Ingredients :
400 g penne (or other pasta of your choice)
500 g mussels, cleaned and shucked
150 g chorizo, cut into thin slices
1 onion, finely chopped
2 cloves of garlic, minced
1 can (400 g) crushed tomatoes
1/2 cup dry white wine
1/2 teaspoon red pepper flakes (adjust to your spiciness preference)
Salt and black pepper, to taste
2 tablespoons of olive oil
Chopped fresh parsley, to garnish
Grated cheese (Parmesan or Pecorino), for sprinkling (optional)
Instructions :
Cook the penne according to package directions, leaving it al dente. Drain and reserve.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and fry until soft.
Add the chorizo slices to the pan and brown them slightly to release their flavors.
Stir in the minced garlic and sauté for a minute until fragrant.
Pour the white wine into the pan and simmer for a few minutes to reduce slightly.
Add the crushed tomatoes to the pan, along with the red pepper flakes, salt and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
Add the shucked mussels to the sauce and let them cook until they are cooked through and tender.
Add the cooked penne to the pan and mix well to coat it with the sauce.
Garnish with chopped fresh parsley and, if desired, sprinkle with grated cheese.
Serve immediately and enjoy this delicious penne dish with mussels and chorizo!
This recipe offers a flavorful combination of seafood, spicy chorizo meat and well-seasoned pasta. You can adjust the spices according to your personal preferences. Enjoy your food !