CHORIZO AND MUSHROOM FIDEUA
Fideuŕ is the Catalan name for a favorite baked noodle dish.

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

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.

Servings: 4