Fideos With Chorizo And Mussels Recipe

Name: Fideos With Chorizo And Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pimenton 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

Servings: persons

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 pimenton 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
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; saute 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimenton, 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.
5
Wine note: Let the Spanish influences in Fideos with Chorizo and Mussels inspire you. Albarino, the unique white wine of northern Spain, pairs perfectly. Martin Codax Albarino 2008 ($15) has crisp citrus and pear notes. Floral aromas and mineral nuances resonate with mussels but stand up to spicy chorizo. -Jeffery Lindenmuth

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Fideos With Chorizo And Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fideos With Chorizo And Mussels

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