Ingredients
3/4
pound onions, chopped
2
large garlic cloves, minced
1/2
pound mushrooms, quartered
2
medium tomatoes, peeled, seeded, chopped
1
large green bell pepper, diced
3
cups canned low-salt chicken broth
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
Directions
1.
Preheat 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.
Las-Vegas Restaurants
