Fideua

SPANISH RECIPE

INGREDIENTS:

2 tablespoons olive oil

3/4 pound onions, chopped

2 large garlic cloves, minced

1/2 pound mushrooms, quartered

2 teaspoons paprika

Pinch of cayenne pepper

2 medium tomatoes, peeled, seeded, chopped

1 large green bell pepper, diced

3 cups canned low-salt chicken broth

1/2 cup dry white 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 parsley

PROCEDURE:

• Preheat oven to 400°F.
• Heat olive oil in heavy deep paella pan skillet over medium-high heat.
• Stir-fry onions and garlic and cook until tender 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 about 8 minutes.
• Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
• Sprinkle with parsley.

SPANISH RECIPE

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