Chorizo and Mushroom Fideua

This dish is missing a crucial ingredient - salt!

• tstas

• vancouver, bc

• 11/16/2018

Very good recipe, but it was a little bland. I would double garlic, substitute smoked paprika—maybe 3 or 4 teaspoons. It also needs about one more cup of liquid. I also use chorizo and shrimp.

• br77778955

• Florida

• 11/16/2018

First off, a few liberties: I substituted a red bell pepper for green because I had to use one up and added in about 5 cups of chopped spinach leaves to recover that splash of colour. I also used spicy italian sausage instead of chorizo (again, working with what was on hand) and went the canned diced route for the tomatoes. All in all, the peppers pervade. While the paprika and sausage lend complexity, mostly I taste cayenne and bell pepper. As another reviewer commented, the pasta is that same slimey consistency you'd get out of a can. The recipe yields a lot, 8 reasonable servings, but if I were to make this for guests I would either start baking before the pasta has cooked al dente or forego baking altogether. I would also add more mushrooms and probably more spinach. I think the shrimp a few people included would have been a nice touch, too, though strictly texture as the flavours would have been buried under all the red foods. Topping with cheese before baking is also a good idea, though i wouldn't do a lasagna-thick layer. Maybe a generous sprinkling of montery jack or queso fresco. It's worth three forks, but I doubt I'll make it again

• Deajei

• SK, Canada

• 4/7/2016

My husband said this one was a "five-forker", his way of saying it's better than the top rating on Epicurious. It certainly was exceptionally flavorful. I used hot Spanish chorizo so I left out the cayenne, and it was plenty hot. I also sliced the chorizo into much thinner slices, about the size of a quarter, and used about four ounces, even though I otherwise halved the recipe. Cut in half, the recipe would easily feed four. Even though all the liquid had been absorbed, the pasta was taking a really long time to crisp up, so I turned on the broiler and got it done. The best part was the crust on the bottom of the pan. I served this with a first course of watermelon gazpacho with feta, also on this site. A winner of a dinner!

• ejtidd

• nowhere in particular

• 8/24/2014

i enjoy just how this recipe looks i eaten it before with my children all of us enjoyed this we could have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you whatever you will require to this its very tasty

• sarah12jones212212312

• <a href="http://bargain-wheel.com"><font color="white">classifieds oldham</a></font>

• 2/3/2014

I made this for a weeknight meal this week using the many fresh vegetables we had on hand and portobello mushrooms from the store. I used Trader Joe's soy chorizo too which made it vegan-friendly - otherwise made this exactly per the recipe with angel hair pasta. My husband and I both LOVED this super-easy recipe...couldn't stop raving. This will be in the regular rotation for quick week-night dinners.

• ngeroli

• the beautiful Bluegrass

• 8/2/2013

I turned this into vegetarian dish by using Trader Joe's Soyrizo. It was fabulous. I crumbled the Soyrizo into the dish, since you cannot slice it and I used vegetable broth. My family loves this recipe.

• Anonymous

• 12/29/2011

This was a wonderful way to shake up the idea of pasta bake. I can only give it 3 forks, though, because of the modifications I made. I used 1 full cup of white wine, 1/2 a red pepper instead of green, 1 can of chopped tomatoes (drained), 2 cans of chicken broth, wasn't able to get the chorizo to stay in rounds so they just kind of dissolved in the liquid, used fideo pasta-2 boxes, threw in some shrimp at the end and then baked for 25 minutes. It was mushy by then but the flavor was good. I also topped the casserole right out of the oven with finely shredded Manchego, which also made the leftovers absolutely desirable. This made a full pan of 9X13 pyrexware. I might make it again, someday, it was a good Spanish casserole and I love Spanish food.

• garlic4life

• LA

• 3/28/2011

I modified this recipe quite a bit to fit what I had in my fridge/pantry. We also eat a lot of vegetarian food, so I decided to skip the sausage. I used half a green pepper and half a red pepper and mushrooms for the vegetables. I also used smoked paprika and red pepper flakes in place of sweet paprika and cayenne, again based on what I had on hand. I also added a pinch of saffron when I added the seasonings. I followed one user's suggestion to use diced tomatoes, which saved some time. I added a little extra white wine. Overall, I thought this dish was delicious. My husband isn't a huge fan of green peppers, so I will probably leave those out next time. I also think the smoked paprika added a little too much smoky flavor and overpowered the saffron. Next time I will use sweet paprika. Otherwise, it turned out perfectly. We ate it all! Will definitely make again.

• denvercook

• 12/8/2010

Good; nice alternative to Italian spaghetti. Put queso fresco on top. Used only 8 oz pasta & 2 C broth; worked great. Still made a lot; will cut in 1/2 next time.

• Anonymous

• Smoky Mountains, TN

• 6/28/2010

We first cooked this in 1996. Loved it then and still love it. Kids love it too. My husband makes his own chorizo which is just amazing. We add extra. I like a little extra wine and I use wild mushrooms. One pan, so easy clean up.

• swilson64

• Denver

• 1/5/2010

Very good! I added some crumbled feta on top which made it even more delicious!

• Anonymous

• New York, NY

• 7/9/2009

After reading the reviews of this recipe, I decided to try it, with the following changes: I used 20 oz. of Italian sausage since chorizo is too spicy for us. Also took the suggestion of using canned diced tomatoes,I increased the wine to 1 cup, and used orecchiette pasta. Topped the finished dish with fresh grated Parmesan cheese. The result was really very good and had an interesting flavor which we both enjoyed. When I make it again, I will use a smaller amount of pasta, as I would prefer more sauce. But this was a keeper.

• maryapples

• Williamsburg, VA

• 11/7/2008

I really liked this recipe, primarily as a new technique for cooking pasta. This taste combination was good, but I could easily see it adapted for more Italian flavors, such as Italian sausage, Italian seasonings, diced eggplant, etc. If I make this Spanish combination again, I will make sure to use all of the olive oil (I skimped), and will add a quickly sauted summer squash or other vegetable to add color and moisture. I will also add a couple of chicken thighs, cooked and chunked, for variety. I added about a cup of frozen cooked shrimp before it went in the oven, and it was delicious.

• Anonymous

• Westport, CT

• 1/19/2008

This seemed like an awful lot of onions to me, but they did not overpower the dish. It was good; not great. Definitely helped by topping with parmesan before serving.

• lesliehapp

• Maryland

• 11/17/2005