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Fideua with Chorizo and Mussels MARIO BATALI

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Mario spice up this delicious mussel dish!

2 tablespoons extra-virgin olive oil
1 white onion (peeled, sliced)
2 cloves garlic (peeled, sliced)
1 jalapeno (roughly chopped)
4 ounces hard chorizo (peeled, sliced)
1 tablespoon tomato paste
1 pound fedellini pasta or thin spaghetti (broken up into small pieces)
1 tablespoon Spanish smoked paprika
2 pounds mussels (debearded, scrubbed clean, discard open shells)
1 cup dry white wine
1 cup chicken stock (hot)
1/2 teaspoon red chili flakes
1/3 cup parsley (chopped, to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat the broiler.
Heat a large saute pan with olive oil over medium-high heat. Add the onion, garlic and jalapenos and saute until translucent, about 5 minutes. Add the chorizo and cook until golden brown and some of the fat has rendered, about 5-6 minutes. Add the tomato paste and smoked paprika and cook for another 1-2 minutes to toast the paprika. Add the broken up pasta and toast in the pan for 2 minutes more. Add the mussels, wine and hot stock. Add chili flakes and season with salt and pepper. Bring to a simmer and cook an additional 2 minutes. Place the saute pan under the broiler and broil until golden brown on top, about 5 minutes.
Garnish with parsley.
Tip: Place the pasta in a gallon sized zip top bag to break it up so it keeps the mess contained!

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