Available at tienda.com, 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.
8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
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
How to Make It
Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
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.
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.
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
Fantastic! This may be a perfect recipe! My only changes were that I used a poblano chile instead of a green bell because I adore them, I had regular smoked paprika in my pantry, and I used linguica instead of the chorizo because you can't get Spanish chorizo in my neighborhood. I agree with previous reviewers in that the pasta should probably be cooked (or almost) before you steam the mussels. It's difficult to keep them warm while you finish the sauce & pasta. No complaints though - it'll be easier the 2nd time around. And there will be a 2nd time and a 3rd time, etc. Thanks, CL, for making my Sunday dinner so impressive!
This was SO good! I've never made mussels before, so I was kind of nervous about making this...it turned out VERY well though! Definitely not a quick meal, but definitely worth the effort! I used hot Italian sausage instead of chorizo, and just regular paprika. I will DEFINITELY make this one again!
Sensational. We get very good chorizo from my Spanish inlaws, and have a good stock of spanish smoked paprikas from tienda.com. Serves 4 hungry adults. I like my mussels in a broth and would have been happy with less or no cream. The noodles absorbed a lot more broth after they sat for about 10 minutes. I wonder if it would make sense to put the mussels in at the end? My 2.5 qt. le creuset was over-stuffed with this dish.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!