Fideus de Gambas

Jessica Levine
May 14, 2012
Filed under Main Dishes

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This paella variation, using broken noodles in place of rice, won the authors over. “And cooking the pasta in with the other ingredients makes for a more outdoor-friendly recipe,” Julie says. Sounds like perfect camp fare!

1/2  pound dry, uncooked angel hair pasta
1/3  cup olive oil
3  cloves garlic, minced
3/4  cup chopped yellow onion
1/2  teaspoon smoked paprika
1  14.5-ounce can chopped tomatoes with juice
1/2  teaspoon saffron threads
4  cups chicken broth
1/2  pound medium prawns, deveined and peeled

Fideus de Gambas

Fideus de Gambas

Preheat your skillet to 350 degrees. (Julie’s rule of thumb for guessing approximate temperature: You should be able to hold your hand a few inches from the pan’s cooking surface for about 5 seconds if it’s about 350 degrees.) Break the noodles into 2- to 3-inch pieces. Heat the oil in a 10- to 12-inch cast iron skillet. Add the noodles and cook, stirring often, until they start to brown, for about 6 to 8 minutes. Then with a spoon, make a hole in the center and add the garlic. Cook for 2 minutes, and then add the onion, paprika, tomatoes with their juice, and saffron. Add the chicken broth, and bring to a boil, stirring often. Cover, placing coals over the top of your cast iron lid, and bake for 30 minutes. Stir in the prawns and bake for 5 minutes more. Serve hot or warm. Serving size is six.

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