When I saw that /52weeksofcooking was heading to Spain for their weekly challenge, I knew I would have a hard time picking one recipe. I toyed with the idea of making a vegetarian paella, but in the end decided to go with that similar yet slightly less well know (at least to me) dish known as Fideua. Many sites refer to this as “pasta paella” instead of rice, which made the Italian in me very happy. As with paella, this is normally not a vegetarian friendly dish but it is one that can be converted over rather easily! I decided to use chickpeas as the protein, along with a variety of mushrooms, but soy chorizo or tofurkey would also work.
1/2 lb thin pasta, broken in to 2 inch pieces
2 tbsp olive oil
1 white onion, diced
3 cloves garlic, diced
1 green pepper, diced
1 tsp thyme
1 tsp rosemary
1 tsp oregano
1 lb wild mushrooms, sliced thin
1 bay leaf
1/4 tsp smoked paprika
14.5 oz can italian style diced tomatoes
2 cups vegetable stock
1 cup water
2 cups pre-soaked chickpeas
- Preheat oven to broil setting. Lay the pasta flat on an edged cookie sheet or roasting pan. Cook under broiler until pasta is slightly brown, set aside and turn off the oven.
- Heat the olive oil in a large saute pan or wok over medium heat. Add the garlic and onion, cooking for 5 minutes and then add the pepper. Cook for an additional 5 minutes before adding the thyme, rosemary, and oregano. Cook for one minute, stirring constantly.
- Add the mushrooms and cook for 7 minutes, then add the precooked pasta along with the bay leaf, paprika, tomatoes, vegetable stock, and water. Bring to a quick boil and then turn heat to medium low and allow to simmer for 20 minutes, stirring once at the halfway point.
- Serve and enjoy!
This dish requires a bit of attention at first, but once the pasta is added there is plenty of time to enjoy some wine – or let the dogs out! I enjoyed mine naked while Joey topped his with some fresh Parmesan cheese