2 or 4 Serving
Dinner
Catalan Vegetable Stew
with Crisp Fideos
The word fideos can refer to both a type of noodle and a specific dish. The noodles—usually fine, like angel hair—are used in many different ways in Spain. My favorites are risotto-style, or, as in this recipe, toasted in olive oil. The crisp broken noodles provide a great contrast to the stew’s simmered vegetables, especially after they sit in the broth for a minute—they absorb flavor and soften to a unique texture.
INGREDIENTS
INSTRUCTIONS
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