Fideos with Chorizo and Mussels

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Fideos with Chorizo and MusselsRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Available at, pimentón de la Vera is traditional Spanish smoked paprika with a more delicate, nuanced flavor than American smoked paprika, which works if you have it . Be sure to use dried Spanish chorizo instead of the fresh Mexican-style sausage.
6 servings


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4 cups fat-free, less-sodium chicken broth, divided
1/8 teaspoon dried thyme
3 tablespoons olive oil
8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
Cooking spray
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup finely diced Spanish chorizo sausage (about 2.75 ounces)
1 large garlic clove, thinly sliced
2 cups chopped tomato
1/2 teaspoon sugar
1/2 teaspoon pimentón de la Vera (Spanish smoked paprika)
1/8 teaspoon salt
1/2 cup dry white wine
2 pounds medium mussels, scrubbed and debearded
1/4 cup heavy cream
2 tablespoons chopped fresh parsley


1. Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.

2. Heat oil in a large skillet over medium-high heat. Add noodles to pan; cook 3 minutes or until golden and fragrant, stirring constantly. Transfer to a bowl.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and garlic to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimentón, and salt; cook 1 minute. Add wine and 1 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Remove from heat; stir in cream.

4. Add pasta and 1 1/2 cups broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining 1 1/2 cups broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Place about 3/4 cup pasta in each of 6 shallow bowls. Top each serving with about 1/2 cup tomato mixture; divide mussels evenly among servings. Sprinkle with parsley.

Wine note: Let the Spanish influences in Fideos with Chorizo and Mussels inspire you. Albariño, the unique white wine of northern Spain, pairs perfectly. Martin Codax Albariño 2008 ($15) has crisp citrus and pear notes. Floral aromas and mineral nuances resonate with mussels but stand up to spicy chorizo. —Jeffery Lindenmuth

Created date

September 2009

Nutritional Information

Calories 442
Fat 18.2 g
Satfat 5.3 g
Monofat 8.5 g
Polyfat 2.8 g
Protein 28.6 g
Carbohydrate 41.6 g
Fiber 3.6 g
Cholesterol 147 mg
Iron 7.9 mg
Sodium 753 mg
Calcium 85 mg