For a richer flavor, use homemade chicken stock. Don't overcook the noodles. They should be al dente and slightly chewy. Feel free to experiment with different vegetables, such as bell peppers, asparagus, or peas. A squeeze of lemon juice before serving adds a bright, fresh note. Serve immediately for the best flavor and texture. To get the perfect noodle toast, use a thin noodle with a larger hole that will help create direct contact with the pan.
Cascadia Fideua
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS18
Embark on a culinary journey to the sun-kissed shores of Spain with Fideuà, a captivating dish that replaces traditional rice with toasted noodles. This particular recipe is packed with saffron infused chicken stock, hearty vegetables, and salty pancetta. This impressive dish is both quick to prepare and guaranteed to impress!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate101 g
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Cholesterol17 mg
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Fiber8 g
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Protein24 g
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Saturated Fat4 g
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Sodium895 mg
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Sugar10 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a saucepan, combine the chicken stock, minced garlic, and saffron threads. Warm over low heat until the stock is fragrant and the saffron has infused its color and flavor. Cover and keep warm. (5 minutes)
02
Step
10 mins
In a large cast-iron skillet or paella pan over medium heat, cook the diced pancetta until crispy and the fat has rendered. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. (10 minutes)
03
Step
8 mins
Add 1 tablespoon of olive oil to the skillet with the rendered pancetta fat. Sauté the diced carrots, artichoke hearts, and green beans until they begin to soften. Remove the vegetables from the pan and set aside with the pancetta. (8 minutes)
04
Step
20 mins
Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced white onion, season with salt and pepper, and cook until softened and translucent. Add the diced tomatoes and cook until the mixture thickens into a rich, flavorful base. (20 minutes)
05
Step
5 mins
Spread the tomato-onion mixture evenly over the bottom of the skillet. Sprinkle the broken spaghetti pieces evenly over the mixture. Pour in enough saffron-infused chicken stock to just cover the noodles. Arrange the cooked pancetta and vegetables artfully over the top. Bring to a simmer, then reduce heat to medium-low. (5 minutes)
06
Step
15 mins
Cook until the noodles are tender and have absorbed most of the liquid, about 15 minutes. If the pan seems dry, add more saffron broth. The fideuà is ready when the noodles are al dente and the flavors have melded together.
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Karl Fahey
Jun 21, 2025My kids loved this! They even asked for seconds, which is rare.
Reymundo Robel
Jun 18, 2025This is now my go-to paella recipe. Thanks for sharing!
Ruben Dickens
Jun 13, 2025I've made this recipe several times now, and it's always a hit!
Keshawn Wisozk
Jun 13, 2025The tomato-onion mixture is so flavorful. I could eat it by itself!
Adolf Schambergerjakubowski
Jun 10, 2025I used bacon instead of pancetta, and it turned out great. A perfect weeknight meal!
Amelie Barton
Jun 2, 2025This recipe was a game-changer! So much faster than traditional paella and just as flavorful.
Jaiden Jast
May 29, 2025Easy to follow instructions and a delicious result. What more could you ask for?
Darwin Ortiz
May 23, 2025I added some shrimp and mussels to mine, and it was absolutely amazing!
Era Lowe
May 21, 2025The saffron-infused broth is the key to this dish. It adds such a unique and delicious flavor.
Verner Kerluke
Apr 30, 2025Make sure to keep an eye on the noodles while they're cooking, as they can stick to the bottom of the pan.