Fideua
(from Celena ’s recipe box)
In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture.
Source: June 2011 Vegetarian Times (from RecipeThing user culinarysarah)
Serves 8 peopleCategories: vegetarian entrees
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces angel hair pasta, broken into 2-inch lengths (2 cups)
- 1 medium onion, chopped (1.5 cups)
- 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
- 1 small red bell pepper, cut into chunks
- 1/4 cup chopped fresh parsley, divided
- 3 cloves garlic, minced (1 tablespoon)
- 1/2 teaspoon smoked paprika
- 1 8-ounce can sodium-free tomato sauce
- 2 cups mushroom broth or low-sodium vegetable broth
- 8 ounces fresh asparagus, trimmed and cut into 2-inch pieces
Directions
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Heat 1 tablespoon oil in wok, paella pan, or large skillet over medium heat.
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Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.
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Add remaining 1 tablespoon oil to pan, and heat over medium heat.
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Add onion, and cook 3 to 4 minutes, or until soft.
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Stir in mushrooms, bell pepper, 2 tablespoons parsley, garlic, and smoked paprika, and cook 5 to 7 minutes or until most liquid has evaporated.
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Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper if desired.
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Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently.
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Add asparagus and cover; simmer 3 minutes.
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Preheat oven to broil. Transfer pasta mixture to 10-inch or larger round cake pan. Place pan under broiler and broil 3 to 4 minutes or just until pasta is crisp on top. (Watch carefully—it burns quickly.)
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Sprinkle with remaining 2 tablespoons parsley.