Spicy Linguine w/ Chorizo, Baby Squid & Smoked Paprika

I don’t speak squid but if i did, i would have heard them squeak. The poor things didn’t even stand a chance in front of my voracious appetite, nothing ever does. Did you notice the freaky little legs sticking out? It was an attempt to run away from me but it was hopeless. I turn into a ruthless kitchen warrior when i’m hungry. Who’s to blame? err.. my stomach probably. Would that excuse even stand a chance before a jury? Can you blame something on some part of your body? You kick someone in the ass and blame your foot for it? nahh. I’ll blame it on Giff then, he made me drink the night before. I drink and i need to eat. Baby squid die. See how it works?

You’re responsible for the carnage on this plate, Giff.

This dish is totally worth the karmic debt that comes with it though. For this few minutes of guilty pleasure i’m probably doomed to be reborn as a squid, and let’s face it, it probably sucks to be a squid! But watching it tossed in a pan containing olive oil, garlic, chorizo and hot pepper flakes gave me a new appreciation for life as a squid especially when there’s a touch of smoked paprika that takes it to the next level. I’m pretty sure that’s the higher ground these people are talking about, but i’ve been wrong before. One thing is sure, this is the best plate of pasta i had in a while and it’s easy, quick and fairly cheap. So what are you waiting for? To squid or not to squid, there’s no question!*

*This has been nominated for the worst line EVER written.. ANYWHERE. Don’t you dare to touch it!

Spicy Linguine w/ Chorizo, Baby Squid & Smoked Paprika
(serves 4)
  • 1/2 pound linguine
  • 4 tbs extra virgin olive oil
  • 2 cups sliced chorizo
  • 4 garlic cloves
  • 1/4 teaspoon hot pepper flakes, or to taste
  • 1/4 teaspoon smoked paprika
  • 3/4 pound squid, cleaned and cut into rings and freaky little legs
  • 1/2 lemon, juiced
  • 2 tablespoons flat-leaf parsley, chopped
  • salt & black pepper to taste

  • Bring a large pot of salted water to a boil. Add the linguine and cook to al dente.
  • Meanwhile, in a large skillet over medium-low heat, warm the olive oil and add the chorizo and cook until brown and crisp. Add the garlic, salt, hot pepper flakes and the smoked paprika and cook for 1 minute. Add the squid and continue cooking for 2 minutes.

  • Drain the pasta and toss it into the pan. Toss to coat. Season with salt and pepper. Add the lemon juice and chopped parsley. Toss and serve immediately. Enjoy!

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  • glamah16

    Damn that looks good. And I bet it makes a tasty hangover cure. Excellent.

  • Clumbsy Cookie

    Shame on Giff to make you drink! I’m pretty sure you didn’t want to do it! So sad that little baby squid had to die because of your drinking problems… Alchoolic AND pedophile… Not to mention the poor litte pig that had to die also for the chorizo… Such a tragedy…

  • Catherine Wilkinson

    “To squid or not to squid”???
    You ARE hungover…no fun, especially when PETA shows up at the door! With a can of paint!

  • doggybloggy

    I am ashamed of you, you get your ass kicked and then you have to go kick a squids ass….damn you ARE french!

  • Zen Chef

    Sheesh.. you people are harsh!

  • foodhuntress79

    I will not charge you for being a baby (squid) murderer. (See, you really like devouring food a few moments after their birth). There’s a so-called squid suicide around here, that season when squids awash themselves to the shore to die.
    I had(spicy) pasta today for lunch too. No baby squid.

  • Anali

    That looks really good! And thanks for the link to the performance. I missed the show, so it was nice to see it. ; )

  • Claude-Olivier

    et bien, ca a de la gueule tes pâtes, j’aime bien ta proposition. et avec ça, une petite merveille italienne à boire et c’est le paradis! ciao

  • Colloquial Cook

    Monstre! Bourreau d’enfants (de poulpe, mais enfin quand même)!
    Je confisque!

  • Peter M

    Gorgeous, simple, delicious and you’ve played to my weakness for chorizo and seafood pairings.

  • Manger La Ville

    This sounds amazing. And you really can’t beat fresh squid. A great combination.

  • Giff

    I could accept responsibility for squiddie murder if I HAD GOTTEN TO EAT ANY OF THIS DISH. But no!

    It is good to know that booze + Zen = great recipes. More excuses to go out on the town!

    why is it that the word “chorizo” in a blog title converts me faster than a … wait, perhaps where I’m going is a little too colorful even for CgW

  • Elra

    Definitely bookmarking this one!

  • Parker

    I love chorizo in pasta. It looks gorgeous. Would love to try smoked paprika.

  • André Sala

    Great simple dish — just the thing for dinner this Thursday. Where do you like to buy your baby squid?

  • The Short (dis)Order Cook

    Of course it sucks to be a squid. Aren’t they covered with little suckers?

    I’m sure Giff had to work really hard to make you drink enough to kill that squid.

    I just keep thinking of you in the “Simpson” episode where Bart orders, “Squid, extra tentacles!” He realized he had to be careful what he wished for.

  • Zen Chef

    André, try places like Pisacane, Citarella etc.. if you’re in NY. If you can’t find it regular squid works just fine.

  • Jan

    Now that looks soooo good! I love chorizo and love squid too!

  • Emily

    Oh my goodness. It sounds so spicy and delicious and very comforting!

  • Big Boys Oven

    simplicity is always in your dishes , , , ,just fantastic, just amazing delicious too!

  • Corner Turn

    This looks easy to make. I’ll make this for dinner. Thanks!

  • pigpigscorner

    Yummy! Anything with chorizos for me! Love the addition of paprika and chili!

  • 5 Star Foodie

    This dish looks amazing and all the flavors with chorizo and smoked paprika must be wonderful. I love to use the smoked paprika – it really adds a great kick to any dish.

  • Marc @ NoRecipes

    I loooove chorizo and am always looking for excuses to add it to something. This looks great! I wonder what this would taste like with linguine al nero di seppia?

  • Olga

    Interesting combo! I’ve never cooked with squid….you could probably do the same with shrimp? Right?

  • Manggy

    Omigosh, you stay away from your own line, Zenman! And maybe from Shakespeare too, lol!
    I totally don’t mind the squid carnage, though. I love ’em, and it totally kills me that my pimenton is in Manila, haha! Deeeelish!

  • Heather

    Oh man, I love seafood (especially cephalapods or bivalves) with chorizo and pasta. My very favorite thing in the world. Well, one of them. 😉

  • Elle

    Zen, I’m with you on all of this–the chorizo, the smoked paprika, the linguine…but the baby squid with the freaky little legs…can’t do it. But I’ve gotta say, it looks absolutely beautiful! I’ll just pick the squids off my plate, ok? 😉

  • [eatingclub] vancouver || js

    I have to have a bowl of this: this hits all of my favourite notes!

  • Chicopea

    gotta take one for the team sometimes! poor squiddie.

    next time try airborne for your hangover :) the bubbly makes your misery go away

  • dp

    I’ve had this combination of flavors so I know this is good! And the textures go very well together. Thanks for the reminder.

  • cook eat FRET

    making this one
    and taking all the credit

  • mich

    Too spicy for me but tried the recipe, hubby loved it.

    Thanks for posting!