MADDIE here, with a delicious and easy Spanish dish made like risotto, in that all the cooking liquid is absorbed by the end. You can easily adapt it to be vegetarian and vegan by leaving out the anchovies and chicken.
Fideos
Recipe adapted from Sheryl Juilian’s in the Boston Globe.
Ingredients
10 ounces thin
spaghetti or vermicelli, broken into 3-inch lengths (break it on a large piece
of newspaper – it flies around)
1 pound mushroom,
thinly sliced
1 medium onion, chopped
1 clove garlic,
crushed
1 anchovy
fillets, coarsely chopped
1 tablespoons
tomato paste
Salt and pepper
1 cup shredded
cooked chicken
4 cups chicken or
vegetable stock or more
6 ounces baby
spinach
Directions
In a Dutch oven
or large soup pot on medium-high, heat 2 tablespoons olive oil. Add the broken
pasta and stir constantly with tongs, turning, for 3 to 4 minutes until pasta
starts to brown, Remove from heat.
In a large skillet on medium-high, heat the remaining 2 tablespoons olive oil. Add the onions and saute for a minute.
Add mushrooms, tomato paste, and anchovies.
Cook, stirring often, until the onions are translucent. Add garlic and cook for
one more minute, then stir in shredded chicken.
Scrape all into
the pasta pot. Pour some of the stock into the skillet and use a spatula to incorporate
all the juices and scraps. Add it and the rest of the stock to the pasta pot,
turning it to high.
Bring to a boil, then lower the heat until it bubbles steadily.
Cook, uncovered, stirring often, for about 15 minutes or until all the liquid is absorbed and the pasta is tender. Stir constantly toward the end of cooking. If the pasta is too chewy, add more stock, a half cup at a time, until it is absorbed and the pasta is tender.
Stir in half the spinach.
Stir for a minute, then add the other half. Taste and adjust salt and pepper if you like. Serve hot with a green salad.
Note: When we tasted this at the table, I
thought it would have benefited from a dash of hot sauce, and/or a squeeze of
lemon juice.
Readers: What's your favorite Spanish food or dish from southern Europe?
The next book, out in late March, will be the wide release of Murder at the Taffy Shop, the second Cozy Capers Book Group Mystery - up for preorder now!
Hopefully your second vaccination will be a breeze. Just happy for you that this one will complete your efforts in avoiding this horrible disease.
ReplyDeleteThank you for the delicious sounding Fideos recipe. I'll be trying this one real soon.
Love you books and can't wait for the opportunity to read "Murder at the Taffy Shop" and the upcoming "A Changing Light".
We enjoy a recipe for Hungarian Goulash that was passed down by hubby's mom with many adaptations we've made according to our own special tastes.
2clowns at arkansas dot net
Goulash sounds great, Kay.
DeleteWhen we visited Spain years ago, I found the tortilla to be a good, reliable dinner. As opposed to our tortillas, Spanish tortillas are an egg and potato dish that is delicious with red Spanish wine.
ReplyDeleteThat sounds and looks yummy, I'll have to give it a try!
ReplyDeleteI hope your vaccine goes well. I had the second one a month ago and was glad not to have any issues with it. My arm was a little sore overnight with the first one, but the next morning it was better. I didn't even get a sore arm with the second dose. I kept waking up that night after the second one, laying there thinking "do I feel sick", "no, I don't feel sick". You hear the stories and then you wait for it to happen to you...lol! So far no one in my immediate or extended family has felt bad after getting their vaccine, so we all feel grateful for that.
This looks really good.
ReplyDeleteWe, too, had the good fortune to have no side effects from vaccine #2. May you be as fortunate!
It sounds so good. I would love for you to come over and link at my blog party and invite the others too. Is is called Author Chat Book Buzz it is on Sunday and Monday at my blog.
ReplyDeleteHttp://www.myreadingjourneys.blogspot com
This looks so good. I enjoy Spanish side dishes and this is perfect!
ReplyDelete