Prep 10 mins
Cook 50 mins
This Spanish recipe is from a restaurant in Seattle, Washington.
- 2 tablespoons olive oil, divided
- 10 ounces vermicelli or 10 ounces spaghettini, broken into 2 inch pieces
- 1 1⁄2 lbs boneless pork chops, cut into bite size pieces
- 2 1⁄2 cups onions, chopped
- 1 tablespoon garlic, minced
- 8 ounces fresh chorizo sausage, no casing
- 2 (14 1/2 ounce) cansfire roasted diced tomatoes, undrained (Hunts)
- 1 2⁄3 cups reduced-sodium chicken broth
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add broken vermicelli; cook and stir until lightly browned. Remove vermicelli from skillet; set aside.
- Add the remaining 1 tablespoon oil to skillet. Add pork and lightly brown all sides, about 10 minutes. Remove pork and vermicelli from skillet; keep warm.
- Add onions and garlic to skillet. Cook 5 minutes or until onions are softened, stirring occasionally. Add chorizo and cook 5 minutes or until cooked through and crumbly, stirring occasionally.
- Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil. Return vermicelli and pork to skillet. Cook covered 10 minutes or until vermicelli is done, stirring occasionally.
This is a truly delightful combination of flavors. The more I ate of it, the better I liked it. I think this would be one of those dishes that tastes better the next day, but, alas, we finished it all. This has a relatively short cooking time, so be sure to use a tender cut of pork.