This traditional dish is often served in a terra-cotta cazuela clay pan. A popular variation is to cook this dish in a paella pan with the amount of liquid reduced to make a Fidua, which results in a paella-type dish, but with noodles in place of rice. Our favorite is to add in seafood and shellfish into this recipe as well.

Ingredients

8 oz (250g) Short Noodles (fideos or angel hair cut into 1 inch lengths)
½ Lb boneless Pork
7 cups Fish Stock (alternately, you may substitute bouillon)
2 cloves Garlic
5 tbsp Tomate Frito or Tomato Sauce
1 tsp Smoked Paprika
3 tbsp grated Manchego Cheese
2 tbsp Extra Virgin Olive oil
1 sprig Parsley
Mediterranean Sea Salt to taste

Recipe Size

Serves 5

Prep Time/ Cook Time

10 minutes prep, 35 minutes cooking

Instructions

Bring the fish stock to a boil, then set the hot liquid aside until needed. Cut the pork into cubes, season with salt and pepper to taste, then set aside until needed. Chop the garlic together with a sprig of parsley and fry in a cazuela with the olive oil. When the garlic begins to brown, add the meat and stir well to coat it in oil before adding the tomato sauce. Stir well and simmer for 10 minutes on a low heat, then add the noodles, the paprika, and the hot fish stock. Stir well to mix all the ingredients together and cook for a further 10 minutes. When the noodles are tender or al-dente, add salt to taste and serve with grated cheese sprinkled on top.