Chorizo and Mushroom Fideua

• 2 tablespoons olive oilolive-oil
• 3/4 pound onions, choppedonion
• 2 large garlic cloves, mincedgarlic
• 1/2 pound mushrooms, quarteredmushroom
• 2 teaspoons paprikapaprika
• Pinch of cayenne pepperpepper
• 2 medium tomatoes, peeled, seeded, choppedtomato
• 1 large green bell pepper, dicedbell-pepper
• 3 cups canned low-salt chicken broth
• 1/2 cup dry white winewhite-wine
• 5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut into 1/2-inch-thick rounds
• 3/4 pound fideo or angel hair pasta
• Minced fresh parsleyparsley

1. 01Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

Sign in and stock your pantry to see what you have for this recipe.