Circle B Kitchen
Recipe courtesy of the San Francisco Chronicle
Serves 4
The word fideos refers to a short spaghetti-like noodle that's used often in Spanish cooking. If you can't find them in the store, simply break up thin spaghetti into 2-inch lengths. And if you can’t get your hands on Cotija cheese, you can easily substitute feta cheese.
2 tablespoons olive oil
8 ounces fideos or spaghettini broken into 2-inch lengths
8 ounces Mexican-style chorizo
1/2 large onion, diced small (about 1 cup)
Kosher salt and ground black pepper, to taste
1/4 teaspoon ground cumin (optional)
1 15-ounce can chopped tomatoes
3 cups low-sodium chicken broth (or a good quality fish stock)
1 pound medium shrimp, peeled and deveined
Chopped fresh cilantro
Cotija cheese, for garnish
Instructions: Warm the olive oil in a shallow stockpot over medium heat until hot, but not smoking. Add the fideos or broken spaghettini to the pot, and cook, stirring frequently, until toasted and golden brown, about 5-6 minutes. Remove from the pot and set aside.
Break up the chorizo and add to the pot, and continue to break it into crumbles as you stir. Cook for about 2-3 minutes; add the onions and cook until softened, about 4 minutes. Season with salt, pepper and cumin, if using.
Add the pasta back to the pot; stir in the chopped tomatoes and 2 cups of the broth. Turn heat to high and boil, stirring occasionally, until the broth has been mostly absorbed.
Season the shrimp, and stir it into the pot with the final cup of broth; reduce heat and simmer until the shrimp are cooked through and there is barely any liquid left, about 10-12 minutes. Season to taste.
Spoon into bowls and garnish with crumbled cotija cheese and a sprinkling of chopped cilantro.