Spanish-Style Pasta Salad with Chorizo
Ingredients
- 400 gDried pasta (fusilli or penne type)
- 100 gChorizo (thinly sliced)
- 100 gSerrano ham (in strips)
- 1 pcRed bell pepper (finely diced)
- 1 pcRed onion (finely sliced)
- 50 gGreen olive (pitted)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gManchego Cheese (cut into small cubes)
Method
Al dente pasta coated in a red oil scented with smoked paprika. The crunch of raw bell pepper contrasts with the rendered fat of the chorizo and the saltiness of serrano ham.
- 1
Plunge the dry pasta into boiling salted water. They should remain firm to the bite, 'al dente', to maintain their texture in the salad. Drain and do not rinse.
- 2
Cut the red pepper and red onion into regular cubes. Slice the chorizo thinly, cut the serrano into strips, and the manchego into small cubes. Keep the olives whole for texture.
- 3
In the bottom of the salad bowl, whisk the olive oil, red wine vinegar, and smoked paprika. The sauce should be smooth and deep red.
- 4
Pour the still-warm pasta over the sauce so they absorb it. Add the garnish, mix until every pasta piece is glossy. Let rest in a cool place.
Frequently asked questions
How do you get this dish right?
- Mix the pasta with the dressing while still warm: they will 'drink' the seasoning instead of just sitting in it.
- Smoked paprika (Pimentón) is key: it provides that essential wood-fired flavor.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Take it out 15 minutes before serving so the oil becomes fluid again.
