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Oct 27, 2014 >> Spice up your Halloween with this recipe [VIDEO]

We’re cooking the ultimate fall dish perfect for entertaining guests with Kiki Luthringshausen, foodie expert and blogger of Beauty and Her Feast. Kiki leads us through a how-to to whip up a fideo with mushrooms and chorizo: a spin on a classic paella. And since it’s the season of playing dress-up—as if we needed an excuse!—we’re getting all picante in the kitchen with this spanish dish and costumes to match. Watch on to see the step-by-step: costumes not required.

Classic paella has been known as a dish best served to share. So go ahead and invite your costume-clad friends over for Halloween and serve them up this scary good meal. Grab your paella pan and follow the recipe below to cook up fideo with mushrooms and chorizo. This recipe serves four.

8-10 oz Spanish chorizo
*smoked or bulk, if using smoked, use about 2 links and cut into small 1/4 size chunks
3/4 cup sliced mushrooms
1/2 white onion, chopped
4 garlic cloves, chopped
1 small green pepper, chopped
1/2 cup white wine
1 1/2 cups beef broth
olive oil
1 Roma tomato chopped (or 1 cup of grape tomatoes, halved)
2 tbsp of Italian Flat leaf parsley, chopped
1 tbsp smoked paprika
dash of cayenne pepper
sea salt and freshly ground pepper
1/2 lb fideo noodles or spaghetti broken into 2” pieces

Heat oven to 400°. Add oil (2 tbsp) to the paella pan and heat on med-high heat. Add chorizo and brown. If using bulk, break into small pieces using a spatula and cook all the way through. Remove chorizo to a plate and set aside. Add the onion and green peppers and saute until soft, about 8 minutes. Add garlic and saute for 1 minute. Remove to a plate and set aside. If more oil needed, add a little and heat. Add the mushrooms and brown nicely but don’t overcook.

Return everything to the paella pan plus, add the noodles. Stir to “toast” the noodles for a couple of minutes. Add white wine and reduce by half. Add the paprika and cayenne pepper. Stir to mix the seasoning into the veggies and meat.

Add broth and tomatoes. Season with salt and pepper. Stir and let the fideo cook on the stovetop for roughly 4 minutes. Before transferring to oven, make sure the noodles are submerged in the liquid. You can add a little more broth if the noodles aren’t covered. Transfer paella pan to oven and cook for 25 minutes or until liquid is absorbed. Do not stir while it’s in the oven. The bottom and edges should get crispy. Remove from oven and sprinkle with parsley. Serve the entire paella pan to guests with small bowls for individual servings.

For more fun with Kiki, visit and follow her on twitter @Kiki