Fideus de Gambas
May 14, 2012
Filed under Main Dishes
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
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.