Preheat oven to 400F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and saute 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and saute 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley. Serves 4. Bon Appetit May 1992
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|Serving Size: 1 Serving (2118g)|
|Recipe Makes: 1|
|Calories from Fat: 1097 (35%)|
|Amt Per Serving||% DV|
|Total Fat 121.9g||162 %|
|Saturated Fat 37g||185 %|
|Monounsaturated Fat 52.4g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 677.5mg||208 %|
|Sodium 2724.2mg||94 %|
|Potassium 5102.5mg||134 %|
|Total Carbohydrate 266.8g||78 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 246.3g|
|Protein 244.3g||349 %|
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Calories per serving: 3179
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