This was one of those dishes that I came up with to use what
was in the fridge, but the flavours were so good together that I had to share it. The smoked paprika makes a real difference to this
dish, adding a lovely sweetness that works well with the richness of the
rosemary and the spicy chorizo, so it’s well worth buying some if you can track
it down – you’ll find it really adds something to certain stews and sauces.
However, if you can’t find any, just use ordinary paprika.
1 can of chopped tomatoes
Start by chopping the chicken and the chorizo into small
pieces, and then fry in a little oil with the chopped garlic – I usually peel
& chop garlic finely rather than crushing it, as I think it releases more
flavour. While the meat is sizzling, deseed and slice the pepper and the
mushrooms, then once the chicken has lost its raw pink colour, add the
vegetables to the pan. Sprinkle over a teaspoon of smoked paprika and a
generous helping of rosemary and oregano, and stir well. Everything will cook
in the oils released by the chorizo, which adds a lot of lovely flavour.
Get the pasta boiling in some salted water, and then add
the chopped tomatoes to the pan of meat and vegetables, and season. Put the lid
on and leave the sauce to bubble until the pasta is cooked, then drain it and
mix it in with the sauce. Serve with grated cheddar on top and a nice glass of