About this recipe:I made this with what little I had in the fridge and freezer on a Mother Hubbard day. It was difficult to choose the "cuisine" for this dish. I'm Scottish, but it's inspired by a tapas dish from my favourite Spanish restaurant Torres (Glasgow). Whatever, it tasted really good for something thrown together in a sparse kitchen. Let me know if you like it. If I were to change anything I'd probably add some red onion and maybe sprinkle over some toasted pine nuts, but this is it in the original form I know works.
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Method Prep:10min › Cook:15min › Ready in:25min
Boil the kettle and get the pasta cooking per pack instructions.
Heat frying pan with 2 tablespoons of olive oil over a medium heat. Add the chorizo and chicken and cook for 3-4 minutes, add the slice of black pudding, continue to cook for a further 3-4 minutes, stirring the chicken and chorizo and avoiding the black pudding. If you can cook the black pudding whole you can crumble it through at the end, it looks nicer.
If the chicken and black pudding are cooked through, remove the pudding and set aside. Add the pepper, chilli and garlic and continue to cook for a further 4 minutes, stirring occasionally.
The pasta should be just about cooked, check it is and drain. Toss the pasta through the remaining 2 tablespoons of olive oil and mix through the chicken/chorizo until the pasta is coated in the chorizo stained oil. Crumble over the black pudding and rocket leaves, mix slightly and serve.
This is what we call "soul food" north of the border, easy to make, tasty and filling. I added button mushrooms and increased the Black Pudding (Stornoway naturally) which made for a very filling dish when served with a side salad. I don't think I would serve it as a main meal with guests but it's great as a late supper when friends drop in or mid-week treat. - 02 Jun 2013