Paella, that iconic Spanish rice dish, gets a delightful twist with Fideuà noodles. This version replaces traditional rice with short, thin noodles, creating a unique texture and flavor profile that's absolutely irresistible. It's hearty, comforting, and perfect for gatherings with family and friends – especially when you're looking to try something new yet familiar. Think of it as paella's cool cousin from the coast, ready to impress with its own distinct charm. Ever had one of those meals that just feels right? This is it, I swear! It's just… good, ya know?
This recipe combines savory chicken and chorizo with the delicate taste of saffron and smoked paprika, all nestled among perfectly cooked Fideuà noodles. The key to a truly spectacular Fideuà paella lies in the sofrito, the aromatic base of sautéed vegetables that infuses every strand of noodle with flavor. And, of course, the coveted socarrat, that crispy, caramelized layer at the bottom of the pan, is the chef’s kiss that elevates this dish to something truly special. Did I mention that I was talking with Maria the other day (she makes the best food!)? She had a story about how once her paella wasn't good, but after some experimentation, she finally found out what went wrong! Don't make the same mistake!
Required Equipments
- Paella Pan
- Large Pot
- Wooden Spoon
- Sharp Knife
- Cutting Board
Paella with Fideua Noodles: Frequently Asked Questions
Paella with Fideua Noodles
Experience a delightful twist on traditional paella with this recipe featuring Fideuà noodles, chicken, and chorizo. This dish offers a unique texture and rich flavors, perfect for family gatherings or a special meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Sofrito: Dice the onion, bell pepper, and tomatoes. Mince the garlic. Set aside.
- Sauté the Meat: In a paella pan or large pot, heat olive oil over medium heat. Add the chicken thighs and chorizo. Cook until browned, about 5-7 minutes. Remove the meat and set aside.
- Build the Sofrito Base: In the same pan, add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Incorporate Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, saffron threads, and a pinch of salt. Cook for about 10 minutes, allowing the flavors to meld. This sofrito is the foundation of the entire dish, so take your time.
- Add Noodles: Add the Fideuà noodles to the pan and stir to coat them well with the sofrito. Toast the noodles for about 2-3 minutes, stirring constantly, until they turn slightly golden. This step enhances their flavor and texture.
- Pour in Broth: Pour in the chicken broth, ensuring it covers the noodles completely. Bring to a simmer. Season with salt and pepper to taste.
- Arrange Meat: Return the browned chicken and chorizo to the pan, nestling them among the noodles.
- Simmer and Absorb: Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the noodles are cooked through and have absorbed most of the broth. Resist the urge to stir; this helps create the crispy socarrat on the bottom.
- Achieve the Socarrat: In the last few minutes of cooking, uncover the pan and increase the heat slightly. Listen for a gentle crackling sound, indicating the socarrat is forming. Watch carefully to prevent burning.
- Garnish and Serve: Remove the paella from the heat and let it rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve hot and enjoy every bite!
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 25g
Carbohydrates: 45g
Fiber: 5g
Calcium: 80mg
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