Fideuá with Chorizo and Mushroom

Fideuá? What the heck? It’s a traditional dish from Valencia, Gandía to be more precise, which is very much like a paella but made with short noodles instead of rice. In Spain you can buy bags of noodles of varying thickness from “0” which is very fine up to 5 or 6, I think. For this dish a number 3 or 4 noodle is typically used but if you can’t find them where you are, use broken spaghetti (a thin one) instead.

Fideua de Chorizo (5)

This dish is made with seafood usually, in the same way as a paella, but I made one recently with some Spanish Chorizo. It’s also a good vegetarian dish – use what you like best! It’s quicker and easier to make than paella.  Measurements are a little rough, use as much or as little “filling” as you like. For a dry fideuá (so that it looks like a paella made with noodles) use about twice the volune of liquid to noodles, for a soupier version (which is how we like it), use up to 3 times the liquid.

Phew, that’s the maths over with, here’s how to do it!

Ingredients (for 2 people)

  • 2 chorizo chopped into small chunks
  • A few slices of finely chopped jamón (or pancetta or bacon)
  • 4 fat cloves of garlic crushed
  • 1 stick of celery, finely chopped
  • Half a red pepper, finely chopped
  • About 6 mushrooms, finely chopped
  • About half a cup of chopped tomatoes
  • 200g fideos (noodles)
  • About 400ml of vegetable stock (or chicken stock) for a dry dish and 600ml for a soupier version
  • A pinch of powdered saffron
  • A level teaspoon of sweet pimentón
  • A pinch of hot pimentón (optional)
  • Salt and Pepper
  • Olive oil for frying
  • Wedges of lemon and chopped parsley to serve

In a deep frying pan or paella pan gently fry the chorizo, jamón, garlic, celery, pepper, and mushrooms until the chorizo starts to crisp. Add the tomatoes and cook for a minute then add the fideos and stir them into the mix then add the stock, spices and season lightly.

Bring to the boil and then simmer for about 8 minutes until the fideos are nearly cooked. Add more stock if it gets too dry before it’s cooked.  Turn off the heat, cover with a lid or tea towel and allow to rest for 2 or 3 minutes. Check that the fideos are cooked to your liking and adjust the seasoning if necessary.

Serve sprinkled with freshly chopped parsley and wedges of lemon to squeeze over.

And if you have a few minutes and want to see a master in action, enjoy this video…(it takes a few seconds to start and is in Spanish bu the chef is … er… easy on the eye!)

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