Monday, April 19, 2021

Fideua - Spanish Noodle Paella - Vegan Version

Fideua is noodle paella from Spain. Fideos are short length noodles. Traditionally, it is cooked with squid, clams, prawns and/or shrimp in seafood broth. This is flavored with saffron and Spanish paprika. I have made a vegan version. This is one of the best, simple and satisfying meal. This is great for brunch, lunch or dinner. Also, this makes a good quantity and is good for get togethers.

The saffron and Spanish paprika elevate the aroma and flavor of this fideua. These two should not be missed. I have used both Spanish paprika which has a smoky flavor and cayenne. Adjust according to your spicy-heat requirements.  I like to roast the vermicelli in oil as this gives best results. They can be dry roasted and used too. If you don't have fideos, short vermicelli can be used or broken spaghetti pasta can be used. Also, I have used fresh tomatoes in lieu of canned crushed tomatoes. 

To make the vegan version, I have used canned artichoke hearts for seafood. Artichoke or banana blossom can be used to mimic the effect. I have used banana blossoms to make Vegan Jambalaya. Some veggies and veggie based products like tender jackfruit, artichokes, banana blossom, tempeh, tofu,  can be used as meat or seafood substitutes. 

These are made generally in paella pan which are wide. After adding the noodles, it is not stirred while cooking. It is covered and cooked. The noodle soaks all the delicious flavors while cooking resulting in wonderful fideua. They look like as if standing once they are cooked. This vegan version doesn't demand too much time cooking. The prep time is the veggie cutting time and the vermicelli cooking time. This is easy to make for any weeknight dinner too.

This is my post for Srivalli's Blogging Marathon 121. I am doing an A-Z Noodles From Around The World for Blogging Marathon. Every month we do for three letters in order and this is my vegan version noodles beginning with F for this series. Below are the links for the other recipes shared earlier in this series.

Serves 8-10

Onions - 1 cup, sliced
Garlic - 4 cloves, finely chopped
Spanish Paprika - 1 tsp
Cayenne - 1.5 tsp
Oil - 4 tbsp
Saffron - 1/2 tsp
Salt - 2 to 2.5 tsp
Tomatoes - 2 pounds, 10-12 whole tomatoes approximately, chopped
Bell peppers - 2 cups, mixed color, chopped
Peas - 1 cup
Water - 3and 3/4 cup
Vermicelli - 1 pound
Cilantro - 1/4 chopped
Artichoke - 7-10, canned, halved


Heat a tablespoon oil in a heavy bottomed pan, add the vermicelli and roast them till light golden color. This may take around 6-7 minutes. Set aside to cool.

Heat the remaining oil in a wide pan, add the garlic and onions and fry till translucent for about 5-7 minutes.

Add the chopped tomatoes and bell pepper and cook. Initially the juices will be released but cook till its gets reduced. This may around 8-10 minutes.

Add the water, peas, Spanish paprika, cayenne, salt, and saffron. Adjust according to taste. Let it boil. 

Add the vermicelli around and gently mix a little. It will soak up the juices in the pan absorbing the flavors. Gently push in the artichoke chunks inside the liquid. Cover, lower the flame and let it cook for 12-15 minutes covered.

Garnish with cilantro. Serve.