Spaghetti with Chorizo and Almonds
A Spanish-inspired pasta dish combining fideos or spaghetti with crispy chorizo, chickpeas, and toasted almonds in a saffron-infused broth. This flavorful meal brings together the richness of Spanish chorizo with the nutty crunch of almonds and fresh parsley.
Ingredients
- •1½ cups reduced-sodium chicken broth
- •1½ cups water
- •½ cup dry white wine
- •½ teaspoon crumbled saffron thoureads
- •2 tablespoons extra-virgin olive oil
- •6 cloves garlic
- •4 ounces Spanish chorizo
- •2 tablespoons unsalted butter
- •1 medium onion
- •12 ounces fideos
- •1 can chickpeas
- •½ cup flat-leaf parsley
- •½ cup sliced almonds
- •toasted
Cooking Instructions
- 1.
Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
5 min
- 2.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.
20 min
- 3.
Serve pasta sprinkled with almonds and drizzled with oil.
2 min
