Vegetarian Fideua, the pasta-based sister of the more famous paella. Just like paella, it can be prepared in different ways, but today I propose you the vegetarian version with only fresh vegetables and pasta, obviously all flavored with saffron and paprika.
YOU CAN ALSO TRY:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Slow Cooking, Stovetop
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients
- 1 oz olive oil
- 1.25 oz fresh scallion
- 2 cloves fresh garlic
- 2.8 oz cauliflower
- 1 tomato (medium)
- 2 carrots (medium)
- 5.3 oz champignon mushrooms
- 1 zucchini (medium)
- 3.5 oz yellow cherry tomatoes
- 2 packets saffron
- Half teaspoon hot paprika
- 2 cups vegetable broth
- 2 pinches fine salt
- 7 oz spaghetti (no.5)
Tools
- 1 Paella Pan
- 1 Cutting Board
- 1 Peeler
- 1 Knife
- 1 Chopper
- 1 Spatula
Preparation of Vegetarian Fideua
Clean and finely chop a scallion.
Pour the olive oil into the paella pan and add the chopped scallion and 2 cloves of garlic.
Sauté for 5 minutes over medium heat.
Meanwhile, clean a carrot and the cauliflower, then process the two vegetables in the chopper and finely chop them.
Wash and dice a tomato, removing the seeds.
Now add the tomato, carrot, and cauliflower to the sauté. Also add 1 packet of saffron and mix well to combine everything.
Then add the paprika and a pinch of salt.
Mix and cook for 5 minutes.
In the meantime, clean the champignon mushrooms and slice them thinly.
Then add them to the vegetables and mix.
Add 150 ml of vegetable broth and cook over medium/low heat for 5 minutes.
Clean and cut the other carrot into sticks.
Then add it to the other vegetables.
Cook for a couple of minutes.
Now break the spaghetti into pieces about 1.2 inches long.
Then add them to the vegetables, mix well, and let cook for a couple of minutes.
Add 300 ml of broth and the second packet of saffron.
Mix and cook for 7 minutes.
If you see that the pasta dries out too much, add the remaining broth.
Wash, clean, and cut the zucchini into sticks as well.
After the 7 minutes of pasta cooking, add the chopped zucchini and
…the yellow cherry tomatoes sliced into half-inch rounds.
Mix, adjust the salt, and finish cooking. It will take a couple of minutes.
Now transfer the fideua to a hot oven at 446°F for 5 minutes.
A slight crust will form.
Remove from oven and let rest for a couple of minutes.
And voilà… now your vegetarian fideua is ready to be served, naturally in the paella pan.
Useful Tips
Instead of hot paprika, you can use sweet paprika.
If you like peppers, unfortunately, I cannot use them, you can add 3.5 ounces sliced when adding the carrot sticks.
If you see that the pasta dries out too much or tends to stick to the bottom but is not yet cooked, add broth little by little.
Suggestions
FOLLOW ME ON MY FB PAGE TO STAY UPDATED ON NEW RECIPES https://www.facebook.com/MartaAppuntiDiCucina/
FIND ME ON INSTAGRAM https://www.instagram.com/appuntidicucina/
