In 2008, I went to Barcelona for a weekend (while I was studying abroad) to meet up with my good friend, Sarah, from high school. The occasion? Her 21st birthday… and mine that always follows a few days later! Man, were we young… after strolling down La Rambla, we stopped at a tapas joint and had a mini dish of paella with plenty of sangria. In that paella was chorizo, shrimp and some other seafood….. and there was a rich broth that sealed the deal: I was in love with Spanish food.
My initial thought, as I reminisced about this dish, was to make a spaghetti seafood paella. I was tired just thinking about it! Instead, I whipped up this quick dish using shrimp that I had in the freezer and some recently purchased organic chorizo…. and fresh Jersey corn, of course (it’s da best!) If your mouth’s not watering yet, you may be dead. Check your pulse.
I made the dish and immediately knew something was missing…. and it wasn’t the beautiful Gaudi scenery…. I’m talking flavor. I racked my brain and then hit Google: what was I missing? Quickly, I discovered what made that paella broth so rich in Barcelona was saffron! After pinching in a few threads, the dish was done.
It’s the summertime, so enjoy this outside with some fresh sangria! You can Google a recipe for that I’m sure…. tehe.
You won’t believe one serving of this decadence is only 224 calories!
Shrimp, Chorizo and Corn Saffron Zucchini Pasta
Nutritional Data (Per Serving)*
Carbs: 23.7 g
Fat: 13.75 g
Protein: 16.75 g
*This is an estimate, using Caloriecount.com
Instructions with Pictures
Place the corn in a medium saucepan, cover with water and boil. Let boil for about 2 minutes or until the corn is easily pierced with a fork. When done, pour into a colander and then scrape off the kernels with a knife over a bowl. In this bowl, place in the chili powder. Mix to combine and set aside.
Place a large skillet over medium heat. Once the pan heats, add in the chorizo slices. Let cook for about 2 minutes.
Flip over and add in the garlic and sautee for another minute, stirring frequently, careful not to burn the garlic.
Add the shrimp to the pan (season first with salt and pepper). Cook for 1 minute and cook on the other side for another minute.
Add in the vegetable broth, saffron, seasoned corn and zucchini pasta. Stir to combine and cook for about 3 minutes or until zucchini softens and heats through.
Plate onto dishes and top with parsley!