Fideos with Chorizo and Mussels

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 442
  • Fat: 18.2g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 2.8g
  • Protein: 28.6g
  • Carbohydrate: 41.6g
  • Fiber: 3.6g
  • Cholesterol: 147mg
  • Iron: 7.9mg
  • Sodium: 753mg
  • Calcium: 85mg


  • 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. 1. Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
  2. 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. 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. 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.
  5. 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
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