Cazuela de Fideos Recipe

by Adrienne Matt on August 2, 2010

in Fish

Sole was kind enough to teach me some recipes last year. She obliged me again this year. She owns a restaurant/bar Aben Humeya in Valor tucked in the Alpujarras, the mountain range just south of the Sierra Nevadas. She’s a local woman, so most the dishes she serves in the restaurant she has grown up eating and cooking.
This is a pretty quick dish and sneakily filling.

4 cloves garlic, peeled
1 small onion, coarsely chopped
2 small green peppers, chopped
1/2 red pepper, chopped
1 kilogram clams
2 medium-sized potatoes, cut into thin, bite-sized pieces
1/2 tomato
1 Tbsp salt
1 tsp pimenton dulce
3-4 threads of saffron
1-1.5 liters boiling water
1.5 cups elbow macaroni

Use a 12-inch saute pan with deep sides.
Saute the garlic, peppers and clove in olive oil. When the vegetables are tender, add the clams and mix well.
Add potatoes and cook until almost soft. The clams should be opening by now.
Move the vegetables and clam to the outside of the dish. Add the tomatoes to the middle and cook separately until soft. Mix all ingredients together and add a dash of salt. Keep stirring. Add pimenton dulce and saffron. Mix well.

Add just enough hot water to cover and simmer, covered for 10 minutes.
When the liquid is bubbling, add the pasta and stir well. Cover again and cook until the pasta is done, 6-8 minutes.
Serve immediately.

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