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Fideuà: Spain in a Bowl

Inspiration came from a recipe in Gourmet magazine in January 2007 and dishes we ate in the Catalonia, the culinary capital of Spain—although Fideuà originated in Valencia as a noodle version of paella. Fideuà is a Spanish pasta, a thinner, smaller version of macaroni—I loved it instantly. It's a truly Spanish pasta, hard to find here, but you can break up some spaghetti into small lengths instead. You can skip the clams if you wish—they weren't in Gourmet's recipe and the taste will be almost as good without them but I think they honour fideuà's history. Like many Spanish dishes, I felt the original recipe was light on veggies so have added an orange pepper and some kale. One spoonful and you'll be transported to Barcelona, without the crowds or the cost.
Servings: 6
Author: Spice

Ingredients

  • 1 1/2 cups chicken broth
  • 11/2 cups water
  • 1/2 cup white wine
  • 1/2 tsp crumbled saffron threads
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 6 garlic cloves thinly sliced
  • 4 ounces chorizo medium not spicy, chopped into 1/2-inch pieces
  • 1 medium onion finely chopped
  • 1 orange pepper finely chopped
  • 12 ounces fideuà or thin spaghetti broken into two-inch lengths
  • 1 tsp lemon zest
  • 1 pound clams scrubbed clean
  • 2 cups kale torn into bite-sized pieces
  • 1 14- ounce can chickpeas rinsed and drained
  • 1/2 cup parley
  • 1/2 cup toasted almonds sliced

Instructions

  • Bring the chicken broth, water, wine, saffron and salt to a boil in a small saucepan. Reduce the heat and keep it at a low simmer.
  • Heat olive oil in a large, heavy pot over medium-high heat and sauté the garlic until it is golden. Remove with a slotted spoon onto a small plate lined with paper towelling.
  • Reduce the heat to medium and cook the chorizo in the large pot until done, about three minutes. Remove and add to the plate with garlic.
  • Sauté the onion for about five minutes.
  • Add the peppers and cook for another five minutes.
  • Add the pasta and cook until golden, about another five minutes.
  • Add the broth mixture and lemon zest and cook, covered, for five minutes minutes.
  • Add the clams and kale and cook for another five minutes.
  • Stir in the chickpeas, chorizo and garlic and heat until warmed through.
  • Season to taste with salt and pepper.
  • Remove any unopened clams.
  • Put into heated bowls and top with the parsley and almonds.