Last weekend while I was at a weekend cousins’ reunion, my sister and I made paella together for the Sunday group dinner. Being half-Spanish, we’ve been making and eating paella forever. To make it interesting, I suggested we do it with fideos (noodles) as they do in some regions of Spain but, in the end, we decided not to experiment for a dinner party and went with rice.
But the idea of fideos lingered and when I saw it in the market this week, I couldn’t resist. This is a simple dish I created that can take on the flavors of any ethnicity depending on the seasonings and flavors you add to the pot. I chose to go Spanish but I could clearly see it served in an Asian, Italian or Greek style. Tips follow.
Ingredients (serves 4)
Fideos (angel hair) nests
shrimp
canola oil
1 quart chicken broth (or fish stock if you have it)
2 packets Sazón with Azafran (saffron)
fresh cilantro
diced onion, carrot, garlic
peas (frozen)
fresh tomato or a little tomato sauce
Spanish olives (stuffed with pimento)
hot sauce (a dash or two)
lime (a squeeze at the end to brighten the flavor + a slice on the plate)
Cooking Note: I use the same pan for each step so that I keep building on the flavor.
Place nests in oil and toast (both sides) and remove. Saute vegetables (remove and reserve). Sear off shrimps that have been seasoned with 1 packet of Sazón and remove.
Drain off excess oil, add chicken broth, 1 packet of Sazón, dash of hot sauce, olives and vegetables, bring to a boil, reduce heat, add nests and cook on low heat to preserve shape. Only needs about 5-10 minutes. Add shrimp, fresh cilantro. 
Finishing touch: I would definitely finish this dish with cubed avocado but when I went to the store, they didn’t have any ripe ones.
Tips for changing the flavor base.
I really enjoyed the toasted fideos (especially the look 
) — so if you have any suggestions for other dishes with fideos, please leave them in the comments section.
23 Comments
Subscribe to the Comments
Dear Joan -
That has got to be one of the most creative amazing looking thing I’ve ever seen done with noodles/pasta at home! What lovely flavors and visually stunning!!!
To that add peas and shrimp and saffron and all I can say is WOW!
…and all I can say is thank you! It was delicious and really simple.
First, didn’t know you were part Spanish. There’s a recipe I’ll have to ask you about.
Secondly, this looks awesome! What a beautiful twist on paella and fideos. One of my besties taught me how to make the Mexican fideos, it’s one of my favorite things, but this, this is calling my seafood loving name.
Oh, they do look so adorable, those fideos!
Aaahhh, I cooked a delicious lobster paella on Saturday is perfect for the weekend.
I love what you did with the noodles nests
Mmmmmm, I should try it your way.
This is one of those WOW moments Joan where I am once again inspired.
The one made in Spain is called “Fideua” usually a fish stock, a sofrito and maybe colorante or saffron. This guy does it with a “Fondo Rojo” so no saffron but it looks good too:
http://www.youtube.com/watch?v=VeBp0jT_W7w
Thanks, Nathan. I don’t know about his culinary skills but I LOVED his voice.
Oh just wanted to add, if you made a sofrito (garlic, onion, bell peppers minced) and used shrimp stock (made by boiling the shrimp shells you removed with water just as simple as that) your version of Fiduea would be more killer
Beautiful presentation, Joan! I love the nests.
Interesting to note that you toast the nests beforehand. I imagine it would lend a lovely, nutty flavour. Love the combination of ingredients here Joan.
Ha ha I love his voice too it’s so sexy lol. haha j/k. it’s just really relaxing and soothing hehe.
OMG I’m in love with this Spaniard called “El Cocinero Fiel” he’s young and can cook some delicious stuff:
I remember those nests that my Mom used use to make soup. You used it so creatively. Such a lovely dish.
Love the angel hair nests and your suggestions for changing the flavor base. Can’t wait to try it.
Yum, I’ve never thought of toasting the nests and it sounds tasty.
I really like the noodle nests! I imagine that either the Asian inspired version or the Italian one would be delicious as well. Thank you for sharing this great version of paella.
I love the idea of frying the angel hair nests. This looks great.
Hi Joan!
Sounds great, I like that you give ideas for different versions.
Love the fried nests photo too!
LL
What an awesome blog… so many recipes and the variety… will definitely be book marking your page…
Oh, what a fun and creative dish! I love those noodle nests, so neat! I will definitely have to try this!
Now I have two more things to shop for- sazon and fideos. New to me things are fun to hunt down and try. Great looking and creative dish Joan!
I love the nests. Do they stay crisp and is this your recipe for paella? I would to make this or just come to your house for dinner.
No they don’t stay crisp. They start to break apart once you put them in the broth – that’s why I cooked them on low heat to preserve the shape as long as I could. This is close to the flavors of a paella but a little shy of my preferences which would also include chorizo, pork, chicken and would be cooked with less liquid. I am going to try paella with the fideos and if successful, you’ll see it on FOODalogue.
Trackbacks / Pingbacks
show trackbacks