Vegetable fideuá

Vegetable fideuá


Wash the vegetables, cut into tiny cubes and sear in olive oil in a pan. Add the paprika and saffron and fry with the vegetables for 1 minute to intensify the fl avour of the spices. Add the noodles and bay leaf then pour on the hot vegetable stock. Bring everything to the boil and cook for 3 minutes. Add more vegetable stock as needed. Shortly before serving, season the fideuá with salt and freshly ground pepper.

Serves two

  • 100 g fresh runner beans
  • 1 ripe tomato
  • 1 spring onion
  • 1 young garlic clove
  • 1 pepper
  • ½ fennel bulb
  • 1 artichoke base
  • A little olive oil
  • 1 tbsp sweet paprika
  • 3 saffron threads
  • 120 g noodles Fideo No 0 (alternatively short vermicelli noodles)
  • 1 bay leaf
  • 700 ml vegetable stock
  • Natural or sea salt, ground pepper

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