Picadillo De Chorizo Con Maccarones(Minced Chorizo W. Macaroni

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 400  g  of picadillo de chorizo sausage
• 300  g  of fine macaroni
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  teaspoon sweet paprika
• 1  teaspoon cayenne or 1  teaspoon chili pepper
• 1 (400 g) can tomato sauce (tomate frito)
• 1  teaspoon dried basil
• 1  beef stock cube
• 1  teaspoon sugar
•  grated cheese, to bake with
• 1  teaspoon salt
•  cilantro (to garnish)
• 200  g sweetcorn (maize)
• 2  tablespoons olive oil

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!