Squid ink tagliatelle with prawns, scallops and chorizo

Although I've made a few prawn/scallop/chorizo dishes lately, this Mario Batali recipe looked like an interesting variation. And if my taste buds fail me altogether at least I'll be able to "sense" the searing jalapeno pesto.

As for why I'm cooking an Italian dish after returning from Spain... well, although I was energetic enough to make a few dishes today (including the meatloaf that I'd made previously -- must.restock.freezer) I didn't quite have enough gumption to scour the net for some interesting Spanish dishes.

Squid ink tagliatelle with prawns, scallops and chorizo
adapted from this recipe

1/2 small chorizo, sliced
1-2 cloves garlic, sliced
jumbo prawns
giant scallops
heaping tbsp jalapeno pesto (recipe below)
2 green onions, sliced
125 g squid ink tagliatelle

While the pasta is cooking begin to sauté the chorizo over medium heat. Once it has started to release its oil add the garlic and the seafood. Sauté until the garlic is browned and the seafood is cooked just through. Reserve some of the cooking liquid and drain the pasta. Stir in the jalapeno pesto, add the pasta to the pan (along with a bit of cooking liquid), and toss. Serve topped with the scallions and some freshly ground black pepper and sea salt.

Jalapeno pesto

3 c jalapeno peppers, tops cut off
1/2 c whole raw almonds
1/2 red onion, quartered
1/2 c olive oil (I probably used less than this)
sea salt

Puree all of the ingredients in a food processor. Refrigerate for up to one month.

This was pretty tasty and the jalapeno pesto wasn't at all overwhelming. And I do love a dish that can be thrown together so quickly -- I cut down the original recipe to a single serving, and I'll definitely make this again later in the week.