Rossejat De Fideos (Spanish Toasted Noodles)
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
4 servings Similar to paella, but made with short, toasted noodles instead of rice. This version is a simple one, but you can dress it up by adding chorizo, a variety of fish and shellfish, chicken thighs, or even rabbit. Flavorful, homemade stock will make this dish truly excellent. To break pasta into small pieces without making a mess, hold them inside a paper bag as you break them apart.
Ingredients
- ¼ cup olive oil
- 12 ounces dried fideos or angel hair pasta broken into 1-inch pieces
- 1 tablespoon olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- 4 garlic cloves, chopped
- 1 teaspoon smoked paprika
- 3 cups chicken stock, shrimp stock, or clam juice
- 2 Roma or plum tomatoes, grated on the large holes of a box grater
- Salt
- 12 ounces large shrimp (U30), peeled and deveined, or 1 pound mussels or clams in the shell, or a combination
- Chopped parsley
- 1 Aïoli (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¼ cup olive oil
- 12 ounces dried fideos or angel hair pasta broken into 1-inch pieces
- 1 tablespoon olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- 4 garlic cloves, chopped
- 1 teaspoon smoked paprika
- 3 cups chicken stock, shrimp stock, or clam juice
- 2 Roma or plum tomatoes, grated on the large holes of a box grater
- Salt
- 12 ounces large shrimp (U30), peeled and deveined, or 1 pound mussels or clams in the shell, or a combination
- Chopped parsley
- 1 Aïoli
Let's Cook
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Step 1.
Line a baking sheet with paper towels. Heat in a large skillet or Dutch oven over medium heat: ¼ cup olive oil
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Step 2.
Add and cook, stirring occasionally, until toasted and deep brown: 12 ounces dried fideos or angel hair pasta broken into 1-inch pieces
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Step 3.
Transfer the pasta to the lined baking sheet. Return the pan to the heat and add: 1 tablespoon olive oil
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Step 4.
When hot, add and cook, stirring, until softened: ½ medium onion, diced; ½ red bell pepper, diced
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Step 5.
Add and cook, stirring, until fragrant, about 1 minute: 4 garlic cloves, chopped; 1 teaspoon smoked paprika
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Step 6.
Stir in the toasted noodles along with: 3 cups chicken stock, shrimp stock, or clam juice; 2 Roma or plum tomatoes, grated on the large holes of a box grater
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Step 7.
Bring to a simmer and cook undisturbed and uncovered until most of the stock is absorbed by the noodles, 10 to 15 minutes. Season to taste with: Salt
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Step 8.
If all the liquid has been absorbed, add a splash of stock or water to the pan. Place on top of the pasta: 12 ounces large shrimp (U30), peeled and deveined, or 1 pound mussels or clams in the shell, or a combination
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Step 9.
Cover the pan, reduce the heat to medium-low, and cook until the shrimp are cooked through or the mussels or clams have opened, 3 to 5 minutes. Serve with: Chopped parsley; Aïoli