fideos con chorizo
Ever since Ilan won last season’s Top Chef, men’s health I feel like Spanish food has become the trend to follow. For me, dosage Spanish food isn’t new or different, viagra approved I’ve grown up on it my entire life. My great-grandparents emigrated to Cuba from northern Spain and then made their way to Miami in the late 60’s. Croquettas, tortillas and paella have always been around my house. But, I’ve jumped on the bandwagon and tried to make a Spanish-influenced dish that isn’t an update or a replica, but one that uses Spanish flavors in a fresh way.
I came up with fideos, spicy chorizo and baby lima beans in a fire-roasted tomato broth. I used lots of smoked paprika to add to the earthiness and used the baby limas to lighten the dish up considerably. Recipe after the jump…
Fideos con Chorizo
2 tbsp. olive oil
1 package of Spanish fideos (I like the kind that come in little nests)
1 can fire-roated tomatoes
1 cup chopped spicy chorizo, casing removd
1 1/2 cups frozen baby lima beans
2 cups chicken stock
1 1/2 tbsp. smoked paprika
Heat the olive oil in a big skillet over medium heat (I like to use a stir-fry pan). Once the oil is hot, drop in the fideo nests and brown them slightly, then add the tomatoes and the broth. Simmer for about 3 minutes, or until the noodles begin to get tender. Stir in the rest of the ingredients and simmer for about 5 minutes or until the noodles are tender and the liquid is mostly absorbed. Serve immediately.