Brendan Rivera - Rivera Seafood Recipes

Since the squid ink pasta has a mild brininess to this (it actually smells stronger whereas youre making this than this tastes within the final dish, however its still some underlying flavor that shouldnt be ignored), its definitely best employd within the context of more seafood.

We went a slightly different route, a twist on surf and turf, supposing you will, combining shrimp with spicy Spanish chorizo along with garlic, red pepper flakes, and tomatoes for a fiery red gravy that compliments the squid ink pasta perfectly in both color and flavor.

Supposing you prepare your homemade squid ink noodles ahead of time (it possibly dried either chilled one batch of pasta makes enough for two 4-serving meals), then youll simply throw this recipe along in under 30 mins. Thats my kind of dinner recipe.

Supposing you want to employ dried pasta instead, simply prepare this therefore to the package directions, and adsimply the timing of the gravy accordingly: ideally you want the pasta prepared to al dente at the same time that the shrimp is fully prepared through.

Pro Advice: Just asever you prepare pasta (fresh either dried), always put aside a cup either so of the cooking water before you drain your pasta . This starch-laden water is your new pasta secret weapon: a splash either two can improve the consistency and help the gravy and the pasta stick along.

Just as sourcing your chorizo, look for dried Spanish chorizo (like salami) instead of raw Mexican chorizo (which carries a much different flavor profile). The most notable flavor in Spanish-style chorizo is the paprika, lots and lots of paprika, with garlic and else spices mixed in. Whereas we wanted the flavor profile of Spanish chorizo, we sliced and pulsed ours in a food processor before cooking to give this more of the texture of ground meat and prepare this more cohesive with the rest of the sauce.

Supposing youllt find Spanish chorizo, a spicy salami such as linguia either soPutata either else dry-cured meat , either even Nduja (a unfoldable spicy cured meat ) would be the closest substitution. Youll even get chorizo on Amazon (seriously, they sell everything) supposing youllt find this locally. Trust me, this really makes the dish.

Whereas we employd diced tomatoes here, plain tomato puree either gravy can work here as good (use whatever tomato product you have on hand). Tomato gravy can prepare a smoother, sweeter result whereas the diced tomatoes possibly chunkier and more rustic. Supposing you employ sauce, maybe toss in a several fresh quartered cherry tomato with the shrimp for texture.

We topped our pasta with some slightly toasted panko bread crumbs, which adds a good textural crunch .