This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted in the same pan before softening in a cherry tomato sauce. While cured sausage and sharp Manchego offer rich, complex flavor, salt the water as you would a pot of pasta -- it should taste like the sea.

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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.

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  • Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.

  • Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.

  • Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.

  • Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.

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