Cascadia Fideua Recipes

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CASCADIA FIDEUA



Cascadia Fideua image

(Aka Spanish Spaghetti or Noodle Paella) Pronounced 'Feed-wa'. I heard of this variation of paella that used noodles instead of rice. I am a big fan of paella and wanted to try it, but couldn't find a recipe. This is my version of fideua. It turned out awesome and a lot faster to cook than paella. I made mine in a 10" cast iron skillet, and made enough to feed about 4 peeps.

Provided by Rainierp

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 4

Number Of Ingredients 12

3 cups chicken stock, or more if needed
2 cloves garlic, minced
1 pinch saffron
1 cup pancetta bacon, diced
2 tablespoons olive oil, divided
½ cup diced carrots
½ cup frozen artichoke hearts, thawed
½ cup fresh green beans
2 cups diced white onion
salt and black pepper to taste
2 cups diced tomatoes
1 (16 ounce) package spaghetti, broken into 2-inch pieces

Steps:

  • Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.
  • Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside.
  • Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.
  • Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 101 g, Cholesterol 16.8 mg, Fat 15.5 g, Fiber 8.1 g, Protein 23.5 g, SaturatedFat 3.5 g, Sodium 895.1 mg, Sugar 10.1 g

CASADIA



Casadia image

My family has liked them premade, so I decided I could make. They raved...even hubby who hates anything wholewheat!

Provided by Beas Girl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 small whole wheat tortillas
2 diced chicken breasts
1 tomatoes
1/2 green pepper
shredded cheese
Tabasco sauce
ground pepper
salsa, sauce
sour cream, for dip

Steps:

  • Brown chicken in skillet.
  • While chicken is browning dice tomato, green pepper and shred cheese. Once chicken is no longer pink, add Tabasco sauce and pepper to taste (we like it slightly hot). After chicken has browned put in dish.
  • Put one tortilla on medium high skillet and add some cheese, tomato, green pepper on the tortilla. Next add some salsa and finish off with some cheese. Top off this with another tortilla.
  • Brown and then flip. Cook a little longer on that side until brown.
  • Cut into 4 pieces and enjoy!

Nutrition Facts : Calories 133.2, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 47.7, Carbohydrate 1.9, Fiber 0.6, Sugar 1.2, Protein 15.5

SEAFOOD FIDEUà



Seafood fideuà image

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 14

400g mussels , cleaned
8 large prawns , in their shells
2 good pinches of saffron
350g vermicelli pasta, or Spanish fideo pasta if you can find it
5 tbsp olive oil
1 large onion , finely chopped
3 garlic cloves , crushed
2 tsp smoked paprika
1 monkfish tail, cut into 2-3cm chunks
1 large squid , or 4 baby squid (about 400g), cleaned and cut into rings (keep the tentacles)
650ml hot good-quality fish stock
2 large tomatoes , chopped into small pieces
juice 1 large lemon , plus 1 lemon cut into wedges to serve
small bunch parsley , chopped

Steps:

  • Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink - they should be closed or should slowly close when tapped - if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you're ready to cook. Peel the prawn shells on the body section only - leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you're ready to cook.
  • Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
  • Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
  • Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
  • Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.

Nutrition Facts : Calories 488 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

CASCADIA FIDEUA



Cascadia Fideua image

(Aka Spanish Spaghetti or Noodle Paella) Pronounced 'Feed-wa'. I heard of this variation of paella that used noodles instead of rice. I am a big fan of paella and wanted to try it, but couldn't find a recipe. This is my version of fideua. It turned out awesome and a lot faster to cook than paella. I made mine in a 10" cast iron skillet, and made enough to feed about 4 peeps.

Provided by Rainierp

Categories     Spanish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

3 cups chicken stock, or more if needed
2 cloves garlic, minced
1 pinch saffron
1 cup pancetta bacon, diced
2 tablespoons olive oil, divided
½ cup diced carrots
½ cup frozen artichoke hearts, thawed
½ cup fresh green beans
2 cups diced white onion
salt and black pepper to taste
2 cups diced tomatoes
1 (16 ounce) package spaghetti, broken into 2-inch pieces

Steps:

  • Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.
  • Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside.
  • Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.
  • Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 101 g, Cholesterol 16.8 mg, Fat 15.5 g, Fiber 8.1 g, Protein 23.5 g, SaturatedFat 3.5 g, Sodium 895.1 mg, Sugar 10.1 g

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