Catalan Pasta (Fideus A La Catalana)
Ingredients
- 4 tablespoons olive oil
- 12 1/2 oz pork spareribs chopped into 4 cm pieces, then sprinkled with salt
- 7 oz fresh spicy pork sausages not chorizo, cut into 2 cm lengths
- 8 3/4 oz fideos pasta or Jewish vermicelli
- 1 pint chicken stock preferably homemade
- sea salt and freshly ground black pepper
sofregit (sofrito)
- 4 tablespoons olive oil
- 2 medium onions finely chopped
- 1 garlic clove finely chopped
- 4 to matoes skinned, deseeded and chopped
- 1/2 teaspoon sweet paprika pimenton dulce
picada
- 1 thick slice of country bread fried in olive oil
- 1 garlic clove chopped
- 2 oz pine nuts lightly toasted in a dry frying pan
- 3 tablespoons finely chopped flat leaf parsley
- a paella pan shallow casserole or other ovenproof pan, 20 - 25 cm diameter
Instructions
- Heat 1 tablespoon of the oil in a paella pan, shallow heatproof casserole or frying pan with ovenproof handle. Add the spareribs and sausages, fry for 3 minutes on each side, then transfer to a plate. Wipe the pan clean and heat the remaining 3 tablespoons of the oil, add the pasta and fry over high heat for about 4 minutes until evenly golden. Transfer to a bowl.
- To make the sofregit, heat the 4 tablespoons oil in the same pan, add the onions and garlic and fry for 5 minutes over low heat. Increase the heat, add the tomatoes, then cook for about 3 minutes until thickened. Stir in the paprika.
- Add the ribs and sausages and push them down into the tomatoes, add the stock, salt and pepper and bring to the boil. Fold in the crisp pasta.
- Bake in a preheated oven at 190°C (375°F) Gas 5 for 5 minutes. Stir in 400 ml boiling water and return to the oven for another 5 minutes. Push the crisp noodles from the top under the liquid and bake for another 10 minutes.
- Meanwhile, to make the picada, cut the fried bread into pieces and put in a small processor with the garlic, pine nuts and parsley, and pulse to form a paste. Loosen with about 4 tablespoons boiling water, then fold into the pan of pasta.
- Set the pan under a preheated grill about 20 cm from the heat for about 5 minutes just to crisp the top a little (don't let it burn). Serve from the pan.
Calories: 719 kcal
Carbohydrates: 48 g
Protein: 21 g
Fat: 49g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 73 mg
Sodium: 481 mg
Potassium: 668 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 815 IU
Vitamin C: 16 mg
Calcium: 60 mg
Iron: 3 mg