Chorizo and Mushroom Fideua

• 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

1. Preheat oven to 400F.
2. Heat olive oil in heavy deep paella pan skillet over medium-high heat.
3. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes.
4. Add mushrooms and saute 4 minutes.
5. Add paprika and cayenne and stir just until fragrant, about 30 seconds.
6. Add tomatoes and green pepper and saute 2 minutes.
7. Add chicken broth, wine, chorizo.
8. Bring mixture to simmer.
9. Break pasta in half and add to pan.
10. Cook until pasta is tender, stirring occasionally, about 8 minutes.
11. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
12. Sprinkle with parsley.

olive oil, onions, garlic, mushrooms, paprika, cayenne pepper, tomatoes, green bell pepper, chicken broth, white wine, spanish chorizo, pasta, fresh parsley

Taken from www.epicurious.com/recipes/food/views/chorizo-and-mushroom-fideua-1883 (may not work)