Cascadia Fideua

3.8
(6)

(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.

3
3
3
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hrs 25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 3 cups chicken stock, or more if needed

  • 2 cloves garlic, minced

  • 1 pinch saffron

  • 1 cup pancetta bacon, diced

  • 2 tablespoons olive oil, divided

  • ½ cup diced carrots

  • ½ cup frozen artichoke hearts, thawed

  • ½ cup fresh green beans

  • 2 cups diced white onion

  • salt and black pepper to taste

  • 2 cups diced tomatoes

  • 1 (16 ounce) package spaghetti, broken into 2-inch pieces

Directions

  1. Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.

  2. Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside.

  3. Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.

  4. Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

Cook's Note

Paella and fideua are versatile dishes. In fact the original idea was to make this dish and use up leftovers, and rumor has it that paella is an old Arabic word for 'leftovers'. Little trivia for ya! You can make paella with sausage, chicken, scallops, clams, mussels, and all sorts of veggies; ideally they work the same. If you only use vegetables, you can replace the olive oil with butter.

Nutrition Facts (per serving)

636 Calories
16g Fat
101g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 636
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 18%
Cholesterol 17mg 6%
Sodium 895mg 39%
Total Carbohydrate 101g 37%
Dietary Fiber 8g 29%
Total Sugars 10g
Protein 24g
Vitamin C 23mg 114%
Calcium 76mg 6%
Iron 5mg 27%
Potassium 829mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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