In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work.
Well I’m going to complain about this one, but I know how I’d change it.
What are you complaining about? I really like the taste.
Oh I really like the taste, too. I just think the pasta is way overcooked, so it’s a little mushy.
Hmmmm, well, I still like it. So why do you think it came out this way?
Two reasons: we didn’t have vermicelli, so I used cappellini, which is even thinner, and there was a bit too much liquid. Also, I’ve seen in other recipes that the pasta is often toasted/sauteed before adding the broth.
So you’re saying we’ll have this again, but better?
Indeed! And I’m listing the recipe with the changes I’d make. The Change We Need.
Wait — what does Obama have to do with this recipe?
Not a damn thing. But HOLY CRAP, we just witnessed history.
Fideos a la Catalana
2 tbsp olive oil
1 1/4 lb large fresh chicken sausages
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups chopped fresh tomatoes
1 tsp mild paprika
8 oz vermicelli, cut into short lengths
3-4 cups chicken broth
salt and freshly ground pepper
chopped parsley, to garnish
Heat half the oil in a 12-inch shallow casserole or skillet with a lid. Add the sausages and cook over a medium-high heat, turning frequently, for 3-4 minutes or until lightly browned on all sides. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until soft. Add the pasta and cook for 5 minutes over medium heat until very lightly toasted. Add the tomatoes and paprika, stirring, for 3-4 minutes further. Return the sausages to the pan, add 3 cups of the chicken broth. Season to taste, stir to mix, and bring to a boil. Continue to cook until the pasta is cooked and the water absorbed, adding broth if necessary. Stir and sprinkle with the chopped parsley.
4 ServingsPrint This Recipe