Spanish Style Spaghetti – RECEPT

Spanish-style spaghetti

serves: 4
suitable for freezing: NO
calories: 500
fat: 16g
saturated fat: 4g

–          120g pack diced chorizo

–          2 tablespoons olive oil

–          6 small squid, cleaned, halved, quartered and scored

–          1 onion, peeled and chopped

–          1 red and 1 yellow romano pepper, deseeded and roughly chopped

–          1 garlic clove, peeled and chopped

–          1 tablespoon smoked paprika

–          400g can chickpeas, drained and rinsed

–          150ml hot veg stock

–          250g spaghetti

–          Zest of 1 lemon

–          good handful of fresh chopped parsley

1.     Heat a frying pan, and cook the chorizo over a low heat for 5 minutes, to realise the oil. Tip into a bowl, along with all the oil.

2.     Heat the pan again, add 1 tablespoon of the olive oil and when hot, add the squid and cook for a few minutes, until browned. Take out and set aside.

3.     Add the rest of the oil, onion, peppers and garlic to the pan and cook for about 5 minutes, until softened. Stir in the paprika, cook for a minute, add the chickpeas and cook for 2 minutes. Pour in the stock, bring to a simmer, cover and cook for 8-10 minutes.

4.     Meanwhile, cook the spaghetti until just tender. Add the chorizo (keeping back the oil) and squid to the sauce to warm through. Drain pasta and divide between 4 dishes. Spoon the sauce on top. Scatter with lemon zest and parsley and drizzle to chorizo oil over.