Recipe by Rainierp
"(Aka Spanish Spaghetti or Noodle Paella) Pronounced 'Feed-wa'. I heard of this variation of paella that used noodles instead of rice. I am a big fan of paella and wanted to try it, but couldn't find a recipe. This is my version of fideua. It turned out awesome and a lot faster to cook than paella. I made mine in a 10” cast iron skillet, and made enough to feed about 4 peeps."
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chicken stock, or more if needed
pancetta bacon, diced
olive oil, divided
frozen artichoke hearts, thawed
fresh green beans
diced white onion
salt and black pepper to taste
1 (16 ounce) package
spaghetti, broken into 2-inch pieces
Simple, but excellent. I used 4 cups of chicken stock, and could have used slightly more. Next time i'll increase the quantity of tomoatos to 2.5 cups.
I had a wonderful vegetarian fideua this past spring in Barcelona (fideua is popular in the Catalonia region of Spain), so was excited to find this recipe. I couldn't find frozen artichoke hearts, and thought using canned might be too mushy...plus they weren't in the dish I had, but peas were, so I added those instead. This is a very tasty recipe and close to the real thing. I think using the cast iron skillet and sticking it in the oven would add the final touch. Will make this again.
I cut the recipe in half and it still made more than enough for my husband and I. Followed the directions exactly with the exception of using more stock as it wasn't enough to cover the noodles and vegetables. The dish ended up with a slightly off flavor and we couldn't figure out why.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
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