We spent our honeymoon in April traveling in Spain and Morocco, and needless to say, it was a bit of a comedown to come back to real life. After days spent wandering around Madrid, Barcelona and the Costa Brava and eating many, many plates of tapas and glasses of two euro cava, it's hard to name a favorite meal.
However, one of the ones I loved was from a random cafe in Barcelona that we stumbled across after going to a museum in the morning and in serious need of some lunch. Many of the restaurants in Spain have a prix fixe option for lunch, where you can get two courses, a drink and a coffee for 12 euros or so. This particular place had a special of fideos—sort of like a paella with noodles instead of rice. It reminded me of one of our favorite restaurants in Brooklyn, La Vara, which also served a delicious version of fideos.
Luckily, the dish is very easy to make at home (and much less time consuming than an authentic paella.) I followed this basic formula from Food52, and we weren't disappointed!
Fideos (serves 4-6)
2 tablespoons olive oil
12 oz. fideo noodles or angel hair pasta, broken into 1-inch pieces
1/2 white onion, finely chopped
1 poblano pepper, seeded and finely chopped
2 garlic cloves, sliced
3/4 cup white wine
1 tablespoon fresh chopped oregano or thyme
1 teaspoon pimentón or smoked paprika
4 oz. Spanish chorizo, thinly sliced
1 teaspoon salt
1/8 cup tomato paste
Pinch saffron threads
5 cups chicken broth
1 lb. raw peeled shrimp (or mixture of seafood of your choice)
1 cup frozen peas
Chopped fresh herbs, to serve
Add olive oil to a large skillet and heat over medium-high. Add noodles to pan and cook until beginning to brown, 3-5 minutes. Stir in onions and peppers, lower heat to medium-low and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Add wine to pan and cook until liquid has cooked off, 3-5 minutes. Stir in pimentón, chorizo, oregano, salt and tomato paste. Bring to a boil. Add saffron and broth and cook for 7-8 minutes, until liquid is about 80% absorbed. Add shrimp and peas to pan, stirring as needed, and cook until shrimp are pink and all liquid is absorbed, about 2 minutes. Serve immediately with fresh chopped herbs and homemade aioli.