CATALAN FIDEUà
In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
- Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
- Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
- Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
- Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
- Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
- If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
- Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
CHORIZO & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
QUICK AND TASTY CHORIZO PASTA
This is a very simple dish but tastes great with grated parmesan and garlic bread. A quick store cupboard tea for those in a rush!
Provided by rgardiner99
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
- Add the chorizo and tinned tomatoes; simmer for 5 minutes
- Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
- Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
- Stir in the cream and cook for 5 minutes, stirring on a regular basis
- Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
- Garnish with chopped basil, grated parmesan cheese and black pepper.
- Serve with garlic bread.
CHORIZO, MUSHROOM AND ONION PIZZA
My girlfriend made this yesterday for my lunch and it was great. As she was making it I suggested adding some onions and it was a great pizza. But I really enjoy chorizo too. She had dough from a local pizza place, but you could use a store bought crust if you wanted, or even a store bought dough for that matter. We cooked ours right on the grill. We brushed it with minced garlic, pepper and dried oregano and then grilled 5 minutes on each side. Then we removed the pizza and topped it. I like to put a sheet of foil on the grill so when the pizza goes back on to melt the cheese, the bottom will not burn. Now you could easily just follow directions for your favorite pizza crust and do it in the oven. Whatever works best for you. This is a really nice pizza that is just a bit different.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 8 Slices of Pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
- Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
- Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
- Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.
CHORIZO AND MUSHROOM FIDEUA
Provided by David Allen
Categories Mushroom Pasta Tomato Bake Sausage Winter Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
QUESO FUNDIDO CON CHORIZO
Provided by Food Network Kitchen
Time 30m
Yield 10 servings (about 2 1/2 cups)
Number Of Ingredients 12
Steps:
- Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
- Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.
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- Add another tablespoon of the olive oil to the pan, increase the heat and add the shrimp, garlic powder and ½ tsp paprika.
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- Scrub clams and clean and debeard mussels. The shrimp can be cooked with shells or not per your preference. Place clams and mussels in the refrigerator in an uncovered bowl.
- Heat the seafood stock to a soft boil in a small sauce pan. Add the saffron and return the pan to low heat. Cover and set aside.
- Add 2 tablespoons of olive oil to a pan over medium heat. The pan should be shallow and about 12" wide. Add the noodles and saute until they are golden brown (about 5 minutes). Remove and set aside. Wipe saute pan clean.
- Heat 1 tablespoon of olive oil to the pan over medium heat. Add the Shrimp to the pan and cook for about 2 minutes on each side. Set aside. Then add additional seafood chunks and cook for an additional 3 minutes. Set aside.
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- In a nonreactive shallow bowl, combine the chiles, onion, garlic, and bay leaf. Pour in the vinegar, water, and orange juice. Cover with plastic wrap set aside at room temperature for 30 minutes.
- Discard the bay leaf. Transfer the chile-vinegar mixture to the bowl of a food processor and process to form a rough paste. Add the olive oil, agave, cumin, clove, and oregano and pulse until the spices are evenly distributed. Using a spatula, scrape the chile paste into a medium bowl and set aside.
- Working in the same bowl for the processor, add the mushrooms and pulse until finely diced. Stir the chopped mushrooms into the chile paste and mix until evenly distributed. The mixture should resemble a loose chorizo filling. Season to taste with salt and black pepper.
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