Prep time: 10 minutes
Cooking time - as long as it takes to cook your favorite pasta
Serves 4 (or 2 hungry souls with leftovers enough for a frittata)
1/2 lb /250g short pasta (my current favorite is PC Black Label Fiorelli)
1 tbsp good olive oil
2 fresh chorizo sausages
20 or so medium shrimp, shelled (thawed if frozen - easiest way is to place frozen shrimp in a large bowl of cold running water for 5 minutes)
1 cup cremini mushrooms, cleaned & quartered
1-2 tbsp garlic, minced
1 tsp pimenton de la Vera (smoked paprika)
1/4 cup flat leaf parsley, finely chopped
juice of 1/2 large lemon
1/2 cup pasta water
1. Cook pasta according to package directions. Don't forget to add 2 tsp salt to the water. Also keep 1/2 cup pasta water before draining cooked pasta.
2. In the meantime (as the water comes to a boil in the large pasta pot), heat a large skillet over medium high heat and cook the sausage in a little olive oil, 2-3 minutes per side. Slice the semi cooked sausages into 1/2" coins and return to the skillet.
3. Add the mushrooms and saute until golden. Add the garlic and pimenton and stir until fragrant (1-2 minutes) Add the shrimp, toss and saute until the shrimps are pink. Add the parsley and lemon juice and toss again.
4. Remove from heat and add drained pasta to the tapas. Toss and serve.
The leftovers - if any, make a great frittata (basic frittata how to).