Rating: 5 stars
4 Ratings
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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.

Recipe by Cooking Light October 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.

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  • 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

Nutrition Facts

442 calories; fat 18.2g; saturated fat 5.3g; mono fat 8.5g; poly fat 2.8g; protein 28.6g; carbohydrates 41.6g; fiber 3.6g; cholesterol 147mg; iron 7.9mg; sodium 753mg; calcium 85mg.
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