Chorizo and Mushroom Fideua
Source of Recipe
Adapted from Bon Appetit, May 1992
Recipe Introduction
Points: 9.4 (at best guess)
Servings: 4
Note: Fideua is the Catalan name for a favorite baked noodle dish.
Deb's Notes: Be careful when figuring your points on this. It will be highly dependent of the ingredients you use. The points here are figured using the turkey sausage NI in MC and whole wheat pasta. I actually used chicken chorizo and a low-carb pasta with 12 gms of fiber per serving so my fiber numbers were considerably higher. 6 servings works out to 6 points per serving. The original recipe called it 4 servings. I think this would be super topped with some crumbled Spanish cheese like Manchego.
You'll definitely want to adjust the cayenne pepper to taste. Using mild chorizo, a pinch of cayenne didn't give it enough zip. I didn't have a paella pan so I made this in a 12-inch Calphalon nonstick skillet - it just fits.
List of Ingredients
1/2 Tablespoon olive oil
3/4 pound onions, chopped
2 large garlic cloves, minced
1/2 pound mushrooms, quartered
2 teaspoons paprika
2 pinches cayenne, to taste
15 ounces canned diced tomatoes, lightly drained
1 large green pepper, chopped
3 cups defatted chicken broth
1/2 cup dry white wine
5 ounces chicken chorizo or other garlic sausage, cut into 1/2-inch-thick rounds
12 ounces whole wheat or low-carb pasta
minced parsley
Recipe
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.
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