Fideos with Chorizo and Mussels

Fideos with Chorizo and Mussels Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

6 servings

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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

Note:

October 2009
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