Hey, foodies in the hive!

I hope you're having a nice week.

What would you call a dish like this one in your town?

In my hometown, this would be a noodle "asopado," meaning is halfway between a stew and soup.

It's usually made with rice, but today I used noodles so I could take part in Hive account@qurator's Hive Top Chef competition 😁

When I was little,

my mother used to toast noodles in a hot pan to put them in white rice.

I loved this dish and could eat it with just a spoonful of butter,

but of course, my mother was very concerned about our nutrition; then, eating only rice and noodles was not an option.

So I ate all my meat and salad or vegetable soup or whatever she's served us and left the rice with noodles for last...

Save the best for last, my friends, but not until it's too late ❤️

Now I'm still very fond of pre-toasted noodles, not only in rice, but also in soups and supy dishes.

And since I used noodles, I gave it a second twist: pecorino cheese 😋 Oh, why not.

Now, the recipe 👇

INGREDIENTS

For 1 serving:

60 gr semolina noodles (I used Eduardo)
1 garlic chorizo (80gr)
a handful fresh shrimp, clean (90gr)
1/2 cup onion
1/4 cup red bell pepper
1/4 cup sweet chili
1 cup ripe tomato, peeled
4 garlic cloves (I used porcelain)
1 bay leaf
1 teaspoon sweet paprika
1 teaspoon salt

enough olive oil to sautee
1/2 tablespoons pecorino cheese to serve on top
freshly cracked black pepper to serve on top

THE PROCESS

Without using oil, toast the noodles on a hot pan, stirring constantly.

Then start sauteeing the veggies. Chop them finely. First the onion, and when it starts to brown, add the red bell pepper and sweet chili.

Then add the spices, sliced garlic, and diced tomato. Continue to sautee over medium fire.

Slice the chorizo and prepare the shrimp to cook all of it. The soup is almost ready at this point. Open a space in the wok to sautee them; add more olive oil if necessesary. Add the chorizo first and five minutes after, add the shrimp. I also added some red bell pepper chunks just because I do it always that I can.

Stir and let it cook for a couple of minutes with the lid on before you add the water. No need to use broth here, but you may want to use a cup of white wine if, unlike me, you do have some.