This Spanish-style spaghetti is the perfect lazy summer afternoon recipe which only takes 50 mins to rustle up. This pasta recipe combines spicy chorizo together with fresh pasta and sweet peppers to make one delicious dish. Drizzled in lemon, this easy-to-make meal is sure to please the whole family. It serves 4 people and works out at 500 calories per serving.
- 120g pack diced chorizo
- 2tbsp 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 tsp smoked paprika
- 400g can chickpeas, drained and rinsed
- 150ml hot veg stock
- 250g spaghetti
- Zest of 1 lemon
- Good handful of fresh chopped parsley
Heat a frying pan, and cook the chorizo over a low heat for 5 mins, to release the oil. Tip into a bowl, along with all the oil.
Heat the pan again, add 1 tbsp of the olive oil and when hot, add the squid and cook for a few mins, until browned. Take out and set aside.
Add the rest of the oil, onion, peppers and garlic to the pan and cook for about 5 mins, until softened. Stir in the paprika, cook for a min, add the chickpeas and cook for 2 mins. Pour in the stock, bring to a simmer, cover and cook for 8-10 mins.
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 the chorizo oil over.
Instead of squid, you could “poach” hake or cod on the sauce, then flake it in.