How to Build a Better Bowl of Noodles

The Cooking Light guide to transforming plain noodles into exciting, festive one-dish feasts

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Spain: Fideos with Chorizo and Mussels
Randy Mayor

Spain: Fideos with Chorizo and Mussels

The Noodle: A close cousin to paella, this dish uses pasta instead of rice. And similarly, fideo bowls often include fish and shellfish. We chose mussels, but you can toss in other seafood, if you prefer.

The Sauce: Sausage, garlic, tomatoes, and smoked paprika provide the basis for the sauce. Then add tangy wine, broth, and briny liquid from the mussels, and reduce it to intensify the flavors. To finish and enrich the sauce, stir in a touch of cream.

The Extras: Thin, coiled wheat noodles, called fideos, are interchangeable with dried angel hair pasta―use either in this recipe. The distinct toasty flavor of this classic dish comes when you break the noodles into pieces, brown them, then cook in broth.

View Recipe: Fideos with Chorizo and Mussels

 

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