Fideua is a Spanish dish similar to paella, but using broken pieces of pasta instead of rice. The shrimp is tender and works perfectly with the spicy chorizo. Cooking the pasta in beer with onions and peppers evokes memories of classic sausage, pepper, and onion sandwiches dressed up for a different crowd. A quick squeeze of lemon juice adds a touch of acid and completes the dish!
Ingredients
2 poblano peppers
4 links chorizo sausage
2 tbsp olive oil
1-13.25 oz box spaghetti, broken into 2-3 inch sections
1 medium onion
½ tsp kosher salt
½ tsp freshly ground black pepper
16 oz. Jamaican style lager
2 cups water
1 -14.5 oz can diced tomatoes, undrained
1 lb peeled and deveined shrimp
2 small lemons, cut into wedges
Instructions
Heat a grill or grill pan to medium-high heat. Place poblano peppers onto the grill. Cook, turning often, until charred all around, 5-10 minutes. Place into a bowl, cover with plastic wrap and allow to rest for 5 minutes. Remove the seeds, scrape the blackened skin off of the pepper and dice the pepper. Set aside for later use.
Meanwhile, poke 3-4 holes into each chorizo link with a sharp knife. Place onto the hot grill and cook 2-3 minutes per side, about 10 minutes total. Remove from grill and cut into ½ inch slices.
Heat a 15" paella pan or large skillet to medium-high heat over a grill or stove top. Add the olive oil, heating for about 30 seconds before adding the spaghetti pieces. Toast the spaghetti for 3-5 minutes, stirring frequently. Add onion, salt, pepper, and reserved poblano. Cook another 3-5 minutes, or until onion begins to turn translucent.
Add lager, water, and tomatoes. Season with additional salt and pepper to taste. Cook, uncovered for about 10 minutes. Add sliced chorizo and shrimp. Cook for another 5 minutes or until shrimp are fully cooked. Remove from heat and allow to rest for about 2 minutes.
Serve with lemon wedges. Enjoy!
Recipe by This Cookin' Dad at https://thiscookindad.com/2015/06/fideua-with-chorizo-and-shrimp/