私’m a relatively old dog who loves a new trick, 特に材料に関しては. フィデウアを作る前に, 私はいつもパスタを茹でていました. フィデウアはパエリアによく似た伝統的なバレンシア料理です, 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.
準備 15 最小
クック 40 最小
1 large brown onion, peeled and finely sliced
1 large fennel bulb, 柑橘類とココナッツミルク
2 romano peppers (300g; or normal red peppers), stalk, pith and seeds removed and discarded, flesh chopped into 4cm pieces
1¾ tsp fine sea salt
6 ニンニク, peeled and minced
2 tsp sweet smoked paprika
2 tbsp tomato puree
1 small glass dry white wine (125ml)
1 x 280g jar artichokes in oil, drained
20 kalamata olives, pitted and halved
10g fresh dill, みじん切り
1 レモン, cut into wedges, cm長のシナモンスティック
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, 暑くなったら, add the onion, fennel, peppers and salt, と料理, stirring every now and then, ために 12 分. 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 分, 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.