Picadillo De Chorizo Con Maccarones (Minced Chorizo With Macaron

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 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. 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. 2

   Add tomato sauce or in Spanish, "triturado de tomate" or "frito", stock cube, sweetcorn, basil, sugar and salt.

3. 3

   Meanwhile, heat separate pan with boiling water and part cook macaroni until "al dente", apprx 7 mns.

4. 4

   Drain macaroni, and rinse under cold tap.

5. 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. 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!