- 180g fideo noodles
- 100g white mushrooms, thinly sliced
- 100g oyster mushrooms, shredded by hand
- 100g frozen peas
- 1 large ripe tomato (about 200g), halved
- 3 frozen artichoke heads, roughly chopped
- 1 small onion(about 60g), finely chopped
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp smoked paprika powder
- 2 tsp bouillon powder (vegetable stock)
- 1/2 tsp salt
- Pinch of saffron
- Pinch of black pepper
- Pinch of parsley, chopped (optional)
- 450ml hot water
- 1 unwaxed lemon, cut into wedges (optional)
Everyone knows paella, the famous national dish of Spain. However, do you know there is a noodles version called fideuà? Maybe I am a bit ignorant but I’ve never heard of it or tried before I lived in Barcelona. Even though I had had a few short summer breaks in Spain. I asked around and it seemed none of my friends had tried fideuà either which again was surprising considering Spain is one of the most popular holiday destinations for Brits.
Fideuà originated from the Valencian/Catalan region, it is very similar to paella but maybe even more similar to “arròs a banda” (rice cooked in fish stock) – but with noodles. Typical Fideuà is cooked with fish stock and topped with fish, squid and shellfish.
As this website is vegan only, I had to find a delicious alternative way to veganise it. I replaced the seafood with white mushrooms and oyster mushrooms, hoping they give that chewy and chunky texture of fish and squid. Oyster mushrooms are a great replacement for squid – you can even make imitation deep fried calamari out of them.
Like my authentic Spanish vegetable paella recipe, this recipe is going to follow the authentic Valencian cooking methods – al-dente with a slightly charred and crispy bottom.
So here goes…
To start with add a pinch of good quality saffron, salt and bouillon powder to 450ml hot water, stir well. Let it infuse for at least 5-10 minutes.
Here are all the vegetables I am using, a large ripe, juicy tomato, peas, artichoke heads, white mushrooms, oyster mushrooms and a red onion.
Cut the tomato in half and then grate with the largest holes on a grater. Discard the skin and set aside the grated flesh.
As with paella, it’s best to cook fideo noodles in a large flat pan and keep the length of the noodles no longer than 1.5-2cm after they’re cooked. Therefore, you need a big flat pan to give enough space for the noodles to spread out evenly. For example, if making paella for two it’s best to cook in a 28-30cm diameter pan.
Heat the oil and add the fideo noodles. Stir until they turn golden brown, set aside.
This is an important process – the crispy brown noodles are going to give an extra depth to the dishes flavour.
Wash and reuse the same pan. Heat the oil and add the minced garlic. Fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add the red onion and stir-fry for another 2-3 minutes. This allows the oil to infuse with the flavours of the garlic and onion.
Add all the vegetables and stir-fry for 2-3 minutes until slightly soft.
Season the vegetables with smoked paprika, black pepper and pour in the grated tomato flesh. Stir-fry for another 4-5 minutes until the vegetables are slightly brown and caramelised.
Pour over the saffron broth and bring to the boil.
Add in the fideo noodles, stirring very gently to spread evenly around the pan. You may also want to spread out the vegetables to get an even distribution.
—- DO NOT STIR BEYOND THIS POINT! —-
We want a brown and crispy layer of noodles (the socarrat) at the bottom of the pan. Over-stirring can cause the noodle to release too much starch into the broth, so please avoid.
Leave to simmer for 10 minutes over medium heat.
When you start see some small gaps appear on the surface of noodles this means most of the liquid has been absorbed.
Turn the heat to low, cover the pan with aluminium foil and leave to cook for a further 3 minutes. I know it is so tempting to peek during this time to see how the noodles are doing, but don’t!
Turn off the heat, serve warm straight from the pan, garnish with chopped parsley and the fresh lemon wedges.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Prep.: 15 mins | Cook: 20minsIngredients:
- Add a pinch of good quality saffron, salt and bouillon powder to 450ml hot water, stir well. Allow to infuse for at least 5-10 minutes.
- Meanwhile, over a large bowl, slice the tomato in half and use the largest holes on a grater to grate the flesh. Discard the skin and season with salt and set aside.
- Heat 1 tbsp olive oil in a large flat pan and add the fideo noodles. Stir until they turn golden brown, set aside.
- Wash and reuse the same pan, heat 2 tbsp oil in a large flat pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
- Add the red onion and stir-fry for another 2-3 minutes to let the oil infuse with the flavours of garlic and onion.
- Add all the vegetables, stir-fry for 2-3 minutes until slightly soft.
- Season the vegetables with smoked paprika, black pepper and pour in the grated tomato flesh, stir-fry for another 4-5 minutes until they are in a slightly brown and caramelised.
- Pour over the saffron broth and bring to the boil.
- Add in the fideo noodles, stirring very gently to spread them evenly around the pan.
- You may also want to move the vegetables around to get a more even distribution. After this DO NOT STIR please! Leave to simmer for 10 minutes over a medium heat.
- Turn the heat to low, cover the pan with aluminium foil and leave to cook for a further 3 minutes. Do not uncover in this time. I know it is so tempting to see how the noodle are doing but you must resist!
- Turn off the heat, serve warm straight from the pan, garnish with chopped parsley and the fresh lemon wedges.