Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Fideos with Mussels and Calamari
Ingredients
- 1/4 cup chopped parsley
- 1/4 cup chopped Marcona almonds
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 2 dried chiles de árbol, stemmed and crumbled
- 7 ounces fideos or angel hair pasta, broken into 1-inch lengths (2 cups)
- Kosher salt
- Pepper
- 1 small tomato, diced
- 1 tablespoon tomato paste
- Pinch of saffron threads
- 1 cup chicken stock or low-sodium broth
- One 8-ounce bottle clam juice
- 1 pound mussels, scrubbed and debearded
- 1/2 pound cleaned calamari, bodies sliced 1/4 inch thick
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