Why Mac and Cheese all the time I ask? WHY ???...when
there are so many other options that children and adults
as well will love....
In Spain, the most popular macaroni dish is:
"Macarrones con Chorizo". Translated it's Macaroni with
Chorizo, but because it's the equivalent of American
Mac and Cheese, I call it ....
McChorizo!!!
I really wish I could tell you
chorizos grow in plants ...
like the one
I have here, but
....they don't .
So what to do? Shop around and look for them like I did!!! And
if you find them buy a few packages and throw in the freezer.
Now, just make sure they are Spanish chorizos....not Mexican...
they are totally different and will not do the job for McChorizo!
So go on....start searching for your chorizos. I bought these at
Publix!
Don't forget the macaroni either! I always make extra because I
love to have leftovers...and add a couple of fried eggs
on the side. That is just very Spanish...and it goes so well!
OK! You are thinking...those are not macaronis! Yes they are. To us
they are! Oddly,
enough in Spain macaroni is actually what
we call
penne
pasta in
the States. Who knows why....who cares???
I am
not here to debate on the correct macaroni. I just want to
share
my macaroni with you...So boil
the pasta until tender. Forget
" al dente"...Do your kids ask for Mac
and Cheese al dente? NO!!!
They are probably missing teeth...so nice and tender, without being
mushy!
Make sure you grab a couple of
cans of good tomato sauce.
Plain tomato sauce...it doesn't
matter what country it's from.
I like this brand "DEI FRATELLI"
If I was in Spain I would buy
"Orlando" tomato sauce. It's
delicious straight out of the can.
and I didn't have to add anything...
Because I like to add some
flavor to the tomato sauce I
will toss an onion and a large
clove of garlic to the pan
and let them flavor the olive
oil. Just let them cook for a
few minutes. This trick I love
because my son Chris, when
he was growing up, could find
the tiniest piece of onion, pepper or garlic....and if he did ...it was
drama time!!!
Then I add the chorizos cut
in slices. I must tell you that I
use this type because it's
what I found. But, in Spain
I would have bought a softer
one. The important thing here
is the flavor....and these deliver
that great flavor of Spanish pimenton, or
Spanish paprika, garlic, and spices.
These are cured chorizos, so just let them cook a couple of minutes in low heat.
At this point the chorizos are
smelling so good, that the
tomato sauce will just take a
dive into the pot!!! But... before
it does...I will take a piece of
bread and crown it with a fried
sausage, close my eyes, smell
the aroma, take a bite and with
a mouthful of deliciousness say OLE, OLE,
OLE!!!
To the beautiful colored sauce
I will add some oregano and
a teaspoonful or so of sugar.
Then lowering the heat I will
relax and have a glass of wine.
You should do the same...but
don't relax SO much that you forget
about the sauce...it's not siesta time!
Once the sauce is ready discard the onion and garlic. It's time to
mix in the macaroni now, make sure they have plenty of sauce...
I was in such a hurry to eat them I didn't garnish the plate! Does
it matter? NO!!! I sprinkled Parmesan cheese and enjoyed. YUM!
After you eat a plate of these "macarrones"
you will have a better understanding of why
Spaniards run with bulls....
Recent Comments