Fideua with vegetables
4 servings
40 minutes
Fideua with vegetables is a dish from Spanish cuisine that originated in Valencia, the home of the famous paella. Differing from the classic version by replacing rice with short vermicelli, fideua acquires a delicate texture and harmonizes well with vegetables. The recipe is based on a fragrant sauté of garlic, onion, and tomatoes, complemented by fresh artichokes, sweet peppers, beans, and peas. Cooked in a wide pan, the vermicelli absorbs the rich flavors of the vegetables, becoming soft and infused with sauce. The dish has a rich taste with a slight sweetness from the bell pepper and spiciness from the garlic, making it perfect for both a light dinner and a festive table. Fideua is a true gastronomic journey to sunny Spain where each bite is filled with warmth and comfort of Mediterranean cuisine.
1
Place a pan on the heat. Add 4 tablespoons of olive oil. Peel and finely chop the onion and garlic. Add to the pan. Stir for 3 minutes and add tomato sauce (or tomato paste or peeled fresh tomatoes).
- Olive oil: 4 tablespoons
- White onion: 1 head
- Garlic: 4 cloves
- Tomato sauce: 3 tablespoons
2
Clean the artichokes. Add them to the sauté. Do the same with the other vegetables, green beans, peas, and peppers (cut the peppers into cubes or half-rings). Simmer on low heat for 5 minutes.
- Artichokes in oil: 3 pieces
- Green beans: 150 g
- Canned green peas: 100 g
- Red sweet pepper: 2 pieces
3
Place a shallow pot with a wide bottom (or a large pan) on the fire. Add 2 large glasses of water and salt. When the water boils, add a glass of vermicelli. After boiling the vermicelli for 8 minutes, add the stewed vegetables with sauce. Mix well. Turn off the heat and let it sit for 10 minutes, covered.
- Vermicelli: 300 g
- Salt: to taste
