4th November 2008

Fideos a la Catalana, and GO OBAMA!

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.

Chris says:

Well I’m going to complain about this one, but I know how I’d change it.

Lisa says:

What are you complaining about? I really like the taste.

Chris says:

Oh I really like the taste, too. I just think the pasta is way overcooked, so it’s a little mushy.

Lisa says:

Hmmmm, well, I still like it. So why do you think it came out this way?

Chris says:

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.

Lisa says:

So you’re saying we’ll have this again, but better?

Chris says:

Indeed! And I’m listing the recipe with the changes I’d make. The Change We Need.

Lisa says:

Wait — what does Obama have to do with this recipe?

Chris says:

Not a damn thing. But HOLY CRAP, we just witnessed history.

Lisa says:


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 Servings

This entry was posted on Tuesday, November 4th, 2008 at 11:33 pm and is filed under Fresh Spanish, Main Dishes, Spanish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 7 responses to “Fideos a la Catalana, and GO OBAMA!”

  1. 1
    On November 5th, 2008, Chocolate Shavings said:

    That looks really good – I am bookmarking this!

  2. 2
    On November 5th, 2008, El Gray said:

    That sounds GOOD. I might try it!

    Also, hooray for America!

  3. 3
    On November 5th, 2008, Jon said:

    Those sausages look amazing!

  4. 4
    On November 6th, 2008, [eatingclub] vancouver || js said:

    Looks good! And the outcome was good too. =)

  5. 5
    On November 9th, 2008, canarygirl said:

    Oooooh! Delicious! Fideos! I can get that here! lmao (I am always complaining about not being able to get ingredients) Sounds like a great recipe, guys! 🙂

  6. 6
    On November 9th, 2008, Sopa de Fideo » We [Heart] Food said:

    […] still have noodles left over from the Fideos a la Catalana, and it’s definitely been soup weather lately, so we thought this would be a perfect dish to […]

  7. 7
    On November 13th, 2008, matt wright said:

    Great looking dish. On a first look it almost looked like a funky paella. Yay for America.

Leave a Reply