For my Fideua, I did not add any vegetables, but feel free to add whatever grilled vegetables you like. The sofrito was so flavorful, I felt that it didn't need anything else. I served it with a light salad of arugula, avocado and orange segments, tossed with an aged sherry vinaigrette. Delicious!
8 large ripe Roma tomatoes, sliced, seeded and grated on a box grater (should yield about 3 cups puree)
2 large Spanish onions, diced small
1 red bell pepper, roasted, peeled, seeded and diced small
4 cloves garlic, minced
1 tsp pimenton (Spanish paprika)
1 tsp kosher salt
1/4 cup extra virgin olive oil
- Preheat broiler to 475 degrees and roast bell pepper until charred. Cool, remove skin, seeds and dice.
- In a large saute pan, add olive oil, onions and sugar, and cook on medium-low heat until caramelized for 30-40 minutes, stirring frequently.
- Add remaining ingredients and cook for another 30 minutes until thick and liquid is absorbed. Set aside.
1 8 oz package of Fideo noodles, or vermicelli, broken into 1-2" pieces.
2 tsp pimenton
1/2 tsp cumin
1-2 tsp salt
3-4 cups vegetable stock
2 tbsp extra virgin olive oil
2 tbsp parsley, minced
- Heat paella pan or saute pan on medium heat, add olive oil and fideo. Saute fideo, stirring frequently until noodles are golden brown, about five minutes.
- Immediately add sofrito and spices and stir to combine.
- Add vegetable stock, bring to a boil and reduce to a simmer and cook until liquid is absorbed and noodles are tender.
- Place fideua under a broiler for about five minutes to caramelize noodles on the top before serving.
- Garnish with parsley and lemon wedges and serve with the salad if desired.