Читать книгу A Taste of Coral Gables - Paola Mendez - Страница 15

Fideuá

2 pounds thin fideo noodles

1 pound white onions, diced in small brunoise

1 pound green lamuyo pepper, diced in small brunoise

2 ounces smashed fresh garlic

1 pound chicken breast, cut in small pieces

1 pound Ibérico pork loin, cut in small pieces

1 pound fresh Spanish sausage

8 ounces extra-virgin olive oil

2 bottles mild Spanish beer

1 gallon chicken stew

Fresh saffron (una pizca)

Salt and white pepper, to taste

1 teaspoon fresh ground black pepper

Spanish sherry wine (vino de Jerez)

1.This dish is best prepared in a large paella pan.

2.Fry the fideo noodles in plenty of oil until golden and crispy. Remove from the pan and set aside.

3.Add the garlic, onions, and green lamuyo pepper to the oil in the paella pan in intervals of 1 minute over medium heat. Continue with the chicken, pork loin, and Spanish sausage.

4.Once all the meats added are halfway cooked (approximately 12 to 14 minutes), add the Spanish beer. Stir gently and wait until the beer reaches the boiling point.

5.Add the fried fideos and start adding the warmed chicken stew, little by little, keeping the fideos loose, smooth, and tender and not stuck together or to the paella pan.

6.Add salt and white pepper to taste. The fideos are properly cooked once they start curving shapes in the paella pan. Lower the heat to the minimum to eliminate any excess of stew.

7.Let the paella pan rest for 4 to 6 minutes, then add a generous portion of Spanish sherry wine.

Serves 10-12.

Note: Seafood and peppers may be added a few minutes after the stew is added and placed atop the final dish. Recommended additions: 1/2 pound shrimp, 1 pound fresh mussels, 1 pound calamari, 2 pieces langoustine, and piquillo red peppers.