Fideos with Chorizo and Mussels

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.

Yield: 6 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  pimentón 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

Preparation

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; 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.

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.

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

Nutritional Information

Calories:

442

Fat:

18.2g (sat 5.3g,mono 8.5g,poly 2.8g)

Protein:

28.6g

Carbohydrate:

41.6g

Fiber:

3.6g

Cholesterol:

147mg

Iron:

7.9mg

Sodium:

753mg

Calcium:

85mg