Picadillo De Chorizo Con Maccarones(Minced Chorizo W. Macaroni

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a recipe with no hard and fast rules. You can change your ingredients according to availability. This is a genuine recipe from northern Spain which can be adapted because its so flexible. If you cant get minced chorizo, the best way is to use half ground beef, half pork and some pieces of chorizo cut into small pieces. Its great, easy and the taste is supreme.

Ingredients Nutrition

Directions

  1. Heat olive oil in large pan and add onion and garlic, fry 2 mins on med heat and add paprika and cayenne. Fry 1 min and add meat. Fry till separated and browned, 10 minutes.
  2. Add tomato sauce or in Spanish, "triturado de tomate" or "frito", stock cube, sweetcorn, basil, sugar and salt.
  3. Meanwhile, heat separate pan with boiling water and part cook macaroni until "al dente", apprx 7 mns.
  4. Drain macaroni, and rinse under cold tap.
  5. Add water (half pint) from the tomato sauce can and add in the macaroni to the meat, add chopped cilantro, and mix well. Then pour the lot into a baking/serving dish, cover in grated cheese or any of your choice and bake 10-15 mins until melted and bubbling. Serve and enjoy.
  6. Many Spanish also make this without the macaroni and cheese and serve with fresh oven baked bread. This is just so flexible but gorgeous!

Reviews

Most Helpful

This is awesome! I made recipe slightly bigger, put in a 9x13 pan sprayed with PAM, and cooked at 375 degrees for 25 minutes. Thought I wouldn't like the corn, but I did! Used 1 can of tomato paste mixed with water, b/c I didn't have sauce. Added 2 minced jalapenos. YUMMMMMMMY!

guerapollera2003 January 02, 2010

Wow! This was wonderful! My teenagers devoured this. Made as instructed but used my own canned tomato sauce. Topped it with a mexican cheese blend. Thanks for sharing.

mary winecoff February 27, 2012

AWESOME!!! I pretty much stuck to the recipe but decreased the salt by 1/2 tsp. It had the PERFECT amount of seasoning, not too hot for me (I don't like spicey) but hot enough for my husband (he didn't have to add anything to make it more spicey!) Thanks for the GREAT recipe!

Farmhouse Junkie June 23, 2010

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