If our YouTube friends Maria and Lieles could make an amazing fideuá in their tiny RV kitchen, we figured that it wouldn’t be impossible for us to make it at home. This is a traditional dish from the coast of Valencia, Spain, which is similar to paella, but involves noodles instead of rice. While it sounded fancy and a bit intimidating to us, it actually turned out to be quite simple to make and easily customizable.
Our friends cooked the most traditional version with fish and shellfish, but since Nabol is not a fan of seafood, we decided to make ours with just chicken. The flavors were still very bright and comforting and perfect for a Sunday meal.
Check out our recipe! And if you’re a fan of food and travel, we also invite you to visit our friends’ channel: The mamuchos. They travel all around the country in their RV featuring beautiful towns and amazing local food.
Fideuá de Pollo
1. Chop your leek in small pieces and rinse very well to remove any remaining dirt.
2. Bring your broth to a light simmer. Add the lemon juice and saffron. Remove from the heat.
3. Sauté leeks, peppers and garlic with a drizzle of olive oil.
4. Add the chicken. Season with a pinch of salt and paprika.
5. Add the crushed tomatoes and mix well.
6. Add the fideos. Cover with the saffron and lemon juice infused broth. Cook until noodles are done. Stir occasionally.
7. Let the dish rest for at least 10 minutes before serving. Decorate with lemon wedges and parsley.
Our friends cooked the most traditional version with fish and shellfish, but since Nabol is not a fan of seafood, we decided to make ours with just chicken. The flavors were still very bright and comforting and perfect for a Sunday meal.
Check out our recipe! And if you’re a fan of food and travel, we also invite you to visit our friends’ channel: The mamuchos. They travel all around the country in their RV featuring beautiful towns and amazing local food.
Fideuá de Pollo
- Fideos (about 3/4 of a 200-gram bag)
- 1 Leek
- 1 Pinch of saffron
- 2 Teaspoons of paprika
- 2.5 Cups of chicken, cubed
- 3/4 Cup of crushed tomatoes
- 1.5 Lemons, juiced (Get an extra one as a garnish)
- Chicken broth (About 2 cups, enough to cover fideos)
- Olive oil
- 1 Cup of cubanelle peppers, diced
- 3 Garlic cloves, minced
- Parsley for garnish
1. Chop your leek in small pieces and rinse very well to remove any remaining dirt.
2. Bring your broth to a light simmer. Add the lemon juice and saffron. Remove from the heat.
3. Sauté leeks, peppers and garlic with a drizzle of olive oil.
4. Add the chicken. Season with a pinch of salt and paprika.
5. Add the crushed tomatoes and mix well.
6. Add the fideos. Cover with the saffron and lemon juice infused broth. Cook until noodles are done. Stir occasionally.
7. Let the dish rest for at least 10 minutes before serving. Decorate with lemon wedges and parsley.
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