Fideos rossejat rápida from Fine Cooking Magazine, Feb/Mar 2014 (page 77)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 17, 2014

    Fantastic! Sorry I've never made this in my life. I like fideo cooked like this much better than paella. There are about 4 separate steps but once those things are all prepped, cooking part comes through very quickly. The taste shouts Spain in every which way. The noodles still remain crunchy on top from being fried first but the interior of the pan is softer, but not soft like most noodle dish. Lots of smoky taste from Spanish chorizo, smoked paprika, saffron and sofrito. I used shrimp and asparagus in place of mussels and parsley. I will certainly be making this again. Great dish to serve when you have company over because so much of this dish can be prepped ahead of time. Great served with chilled dry white wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.