| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
May 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Onions; chopped |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
lb |
Mushrooms; quartered |
| 2 |
ts |
Paprika |
| 1 |
|
Pinches cayenne pepper |
| 2 |
md |
Tomatoes; peeled, seeded, |
|
|
; chopped |
| 1 |
lg |
Green bell pepper; diced |
| 3 |
c |
Canned low-salt chicken broth |
| 1/2 |
c |
Dry white wine |
| 5 |
oz |
Spanish chorizo or other garlic sausage; (such as kielbasa), |
|
|
; cutinto |
|
|
; 1/2-inch-thick |
|
|
; rounds |
| 3/4 |
lb |
Fideo or angel hair pasta |
|
|
Minced fresh parsley |
INSTRUCTIONS
Preheat oven to 400F. 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 saute 4
minutes. Add paprika and cayenne and stir just until fragrant, about
30 seconds. Add tomatoes and green pepper and saute 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.
Serves 4.
Bon Appetit May 1992
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