Fideos with Shrimp and Chickpeas

Fideos with Shrimp and Chickpeas
Server 4-6

4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling

Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.

Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.

Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.