This very rich, very yummy baked spaghetti with chorizo, pepper, eggs and mozzarella has to be one of the nicest recipes ever, the recipe is for two and we enjoyed it in the garden in glorious sunshine over the weekend, but all I could think of was how much Stephen, Olly and Luca would love this and that I would have to make it for them soon. This recipe is the second of my trio from May/June’s Ocado Life magazine and would be perfect served on a barmy hot summers day but also as a warming, cheer you up dish on a day like today! Its dull and a little bit chilly here today 🙁
The thing that I love so much about using chorizo in a dish is how it oozes its red paprika oil all over everything, infusing all it touches with its loveliness. This dish would be so delicious served at a brunch with a nice glass of Rioja or a large jug of Sangria, with friends or family around the table, the sun shining down, a fabulous day would be had by all and you would feel transported away to somewhere exotic, but for now I am typing this up in a hotel business centre, it looks rather chilly outside and I am rather looking forward to my lunch and then an afternoon in the Spa, a little treat from my Hubby as everything has been rather tough lately. Its not really my thing normally, but hey, a little pampering never hurt anyone did it.
I couldn’t decide how I felt about making this recipe, or even blogging it, I don’t really like mixing my cultures when is comes to food, I couldn’t decide if this was an Italian or Spanish dish, well until I tried it, once I did it screamed to me of Spanish food and transported me back to Barcelona, and a fantastic time I had there with Hubby, sharing great food, great wine and of course lots of Cava. Last night we ate in a fantastic Cuban bar and it also reminds me of the food we had there, I have never enjoyed eating out as much as I did last night, the food was incredible and I will be scouring the internet to see if I can get even anywhere close to finding the recipes. I had rice cooked in a banana leaf, halloumi which I adore and a papaya and mango salad with a coriander dressing, I was in heaven. Even more so as they were serving cocktails in enamel tea pots with enamel cups, I am so doing that at home. Its a great idea, keeps it cold, bugs out and if anything gets dropped it doesn’t break, perfect !
So with thoughts of this stunning, spicy and yummy dish in my head, I will head off for lunch now before my battery on my laptop dies and hopefully I will return later after much relaxation to complete the trio of recipes.
Buon appetito
Serves 2
5 tablespoons extra virgin olive oil, plus extra to dribble
1 large garlic clove, grated
4 fresh bay leaves
7 medium vine tomatoes, quartered, deseeded and chopped
1 Romano pepper, deseeded and cut into strips
130g chorizo picante, skin removed and chopped
1 teaspoon smoked paprika
15g fresh oregano, chopped
100ml chicken stock
250g spaghetti
2 eggs
200g mozzarella, drained and torn into pieces
grated pecorino or Parmesan, to finish (optional)
Preheat the oven to 200C, 180C fan, gas mark 6.
Heat the olive oil in a heavy based frying pan, then add the garlic, bay leaves, tomatoes and pepper. Season, cover and sauté over a low heat for 6 to 8 minutes.
Uncover, turn up the heat and add the chorizo, paprika and most of the oregano, sautéing for 3 minutes. Add the stock, stir then remove from the heat.
Cook the spaghetti in a pan of boiling water until al dente, so it is firm to the bite, about 6 to 7 minutes, depending on the brand. Drain and add to the sautéed mixture. Toss everything together nicely and spoon into two small ovenproof dishes. Make a well in the middle of each dish, gently crack an egg into the centre and pop the dishes in the oven. (if making for 4, just make it in a larger oven proof dish and make four wells for the eggs in each quarter of the dish). Cook for 12 minutes, or until the eggs are done to your liking.
Remove from the oven and top with the mozzarella, black pepper, a drizzle of olive oil, the remaining oregano and pecorino or Parmesan, if using it.
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