Chicken and Chorizo Fideuá

Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again.

Yesterday I finally got the confidence to try making it after collecting the ingredients for weeks and looking through dozens of recipes for fideuá, rossejat, rossejat fideo, and paella. We even went to a Spanish restaurant for Junko’s birthday this year in search of an LA version – unfortunately there we learned how not to make it.

Chicken and Chorizo Fideuá
Print Recipe
Just like paella, it is cooked in a wide and flat frying pan, also called paella, although there are other traditional variants made in a casserole. Apparently it works in a large cast-iron skillet as well.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
70 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
70 minutes 15 minutes
Chicken and Chorizo Fideuá
Print Recipe
Just like paella, it is cooked in a wide and flat frying pan, also called paella, although there are other traditional variants made in a casserole. Apparently it works in a large cast-iron skillet as well.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
70 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
70 minutes 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the wine and saffon threads in a small measuring cup. Reserve.
  2. Preheat oven to 400ºF. Heat a large paella pan or cast-iron skillet over medium-high heat and add a little olive oil to coat the pan.
  3. Lightly season the chicken with salt, pepper, and paprika. Add to the pan and cook each side until cooked, 5-8 minutes. When turning thighs add chorizo to pan. Once chicken is cooked remove each piece and chop then put back in pan. Stir to combine, then transfer meat with a slotted spoon to a large bowl.
  4. If there aren't enough drippings to coat pan at this point add up to 2 tbsp olive oil. Reduce heat to medium and add the chopped onion, sauteing until translucent, 5-7 minutes. Add the garlic and stir for 30 seconds then let cook for 3-5 minutes. Then add the tomatoes, red bell pepper, smoked paprika, and a pinch of salt. Cook for 5-10 minutes, until vegetables are soft.
  5. Add the fideo pasta and stir to coat. Season with salt and pepper. Pour the wine-saffron mixture and bring to a boil, scraping the browned bits from the bottom of the pan.
  6. Return the chicken and chorizo to the pan and add the chicken broth. There should be some noodles above the top of the broth. Once it starts simmering, cover and transfer to the preheated oven.
  7. Bake for about 15 minutes then remove the cover and bake for an additional 5-10 minutes, until some noodles on top begin to get toasted (but not burned).
  8. Remove from oven and place on cooling rack for 5-15 minutes. Place a large dollop of allioli in the middle and garnish with parsley and lemon (optional). Just before serving, stir in allioli.
Recipe Notes

More commonly made with seafood or shellfish, but the chorizo and garlic give this recipe a lot of flavor. Look forward to try making again with mussels.

This was easier to make than expected for how awesome the result is.

Seems the cook time is somewhat flexible and can be held after cooking for some time as well.

Best fresh, but leftovers could be kept refrigerated and then reheated for 2-3 days.

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