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!
- 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!
