Fideuà
Servings
6-8people
Cook Time
60minutes
Servings
6-8people
Cook Time
60minutes
Ingredients
Broth
  • 3tbsp olive oil
  • 2 onionschopped (about 2 cups)
  • 3 bone-in chicken breastsmeat removed from the bones (save meat for Fideuà)
  • 4large garlic clovesroughly chopped
  • 2small dried hot red peppersor use 1 pinch cayenne
  • 1/2tsp fennel seed
  • 1/2tsp coriander seed
  • 1large bay leaf
  • salt and pepper
  • 2tbsp tomato paste
Fideuà
  • 1pound fideus (noodles)or use Vermicelli or thin spaghetti
  • 3tbsp olive oildivided
  • 1pound chicken breast(or meat removed from bones from broth)
  • 3tbsp fresh parsleychopped
  • zest of 1 orange
Instructions
Broth
  1. Put 3 tablespoons of olive oil in a heavy soup pot set over medium-high heat.
  2. Add onions and saute until softened and lightly browned, about 10 minutes.
  3. Add garlic, dried hot pepper, fennel, coriander, bay leaf, and thyme. Season generously with salt and pepper, and cook for 2 minutes.
  4. Stir in tomato paste and cook for 5 minutes, until mixture begins to look dry.
  5. Add the chicken bones and 8 cups of water; cover and bring to a boil.
  6. Uncover pot, reduce heat to a simmer, and cook for 45 minutes.
Make the Fideuà
  1. Heat oven to 375F.
  2. Put the noodles in a large roasting pan or baking sheet. (If using vermicelli or thin spaghetti, break it into 2-inch pieces first)
  3. Pour 2 tablespoons of olive oil over noodles and toss with hands to coat. Bake noodles for 10-15 minutes, turning with tongs half-way through, until noodles are golden brown.
  4. Place a wide, heavy pot on the stove over medium heat, add 1 tablespoon olive oil and pieces of chicken breasts. Season with salt and pepper.
  5. Saute chicken for 3 minutes, turn piece over and cook for additional 3 minutes.
  6. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over the noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth.
  7. Add enough of the remaining broth to cover the pasta and chicken by 1 inch (add water if necessary to have enough liquid).
  8. Lower heat and cook at a simmer for 8-10 minutes, stirring occasionally. Add more broth if mixture dries out.
  9. Mix the parsley with the orange zest; then top noodles with parsley/zest mixture and serve.
Recipe Notes

**Cardinal Rule** Traditional fideuà is made with saffron-infused water. If you have it on hand, steep a pinch of saffron in 1/4 cup of water.  Add the saffron-water to the chicken and noodles when they are cooking.

4326 Total Views 2 Views Today