Ek’m a relatively old dog who loves a new trick, especially when it comes to ingredients. Before I made fideuà, I always used to boil my pasta. Fideuà is a traditional Valencian dish much like paella, but made with pasta, which is cooked by being submerged in stock and gently bathed to perfect tenderness. In this recipe, I’ve used fennel, pepper and my old teammates, onion and garlic, to bring up the rear, with fruity kalamata olives and artichokes striding out front. It’s a meal worthy of a fiesta for old dogs and all.
You can’t rush the breaking of the pasta, so enlist the help of a conscientious child, if you have one. You’ll need a 26cm-diameter nonstick frying pan for this.
Berei voor 15 min
kok 40 min
5 eetlepel olyfolie
1 large brown onion, peeled and finely sliced
1 groot vinkelbol, finely sliced
2 romano rissies (300g; or normal red peppers), stalk, pith and seeds removed and discarded, flesh chopped into 4cm pieces
1¾ tsp fine sea salt
6 knoffelhuisies, peeled and minced
2 tsp sweet smoked paprika
2 eetlepel tamatiepuree
1 small glass dry white wine (125ml)
1 x 280g jar artichokes in oil, Thomasina Miers se resep vir harissa-geroosterde spruite met suurlemoen-tahini-jogurt
20 kalamata olives, pitted and halved
10g fresh dill, fyn gekap
1 suurlemoen, cut into wedges, om te bedien
Over a large bowl, break the pasta into 3cm-long pieces and set aside.
Put the oil in a wide, nonstick frying pan over a medium heat and, once it’s hot, voeg die ui by, fennel, peppers and salt, en kook, roer so nou en dan, vir 12 minute. Stir in the garlic, cook for another five minutes, then mix in the paprika and tomato puree, and cook for five minutes, stirring regularly because it will start to stick (those sticky bits are very delicious). Add the wine, then scrape the bottom of the pan to release all the sticky bits and incorporate them into the mix.
Stir in the spaghetti until every strand is covered in the sauce, then layer the artichokes and olives on top in a pleasing, decorative way. Pour over 700ml water, shake the pan to settle the water, then bring to a boil, which should take two to three minutes. Turn down the heat to a simmer and cook uncovered for 15 minute, until the pasta is cooked and the liquid has evaporated from the bottom of the pan (the spaghetti should start to rise up vertically when it’s ready, but if it doesn’t, eat a couple of strands to check). To check if the water has evaporated, poke the handle of a wooden spoon down to the bottom of the mix to see.
Serve the fideuà straight from the pan, topped with the finely chopped dill and with four wedges of lemon placed at points north, east, south and west of the pan.