Cascadia fideua

Cascadia Fideua
Summary Not available
Total time : 45 mins
Check out this recipe
Print
0 from 0 votes

Cascadia Fideua

Summary Not available
Total Time45 mins
Course: Main Course
Cuisine: Spanish
Person: 4
Calories: 1030kcal

Materials

  • 3 cups frozen corn or more if needed
  • 2 clove garlic minced
  • 1 pinch saffron
  • 1 cup pancetta bacon diced
  • 2 tbsp olive oil divided
  • 5 cup carrots
  • 5 cup artichoke hearts thawed
  • 5 cup green beans
  • 2 cups white onion
  • 2 tsp salt
  • 2 cups diced tomatoes
  • 1 package spaghetti broken into 2-inch pieces

Instructions

  • Combine the chicken stock, garlic, and saffron in a saucepan
  • Warm until hot, but not too hot to put your finger in
  • Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe
  • Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes
  • Once done, remove the pancetta and set aside
  • Discard the grease and pour in 1 tablespoon of olive oil
  • Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside
  • Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion
  • Season with salt and pepper, and cook until the onion has softened, about 10 minutes
  • Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes
  • Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces
  • Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top
  • Add additional saffron broth as needed to cover the vegetables
  • Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes

Notes

No extra notes

Nutrition

Calories: 1030kcal | Carbohydrates: 92g | Protein: 15g | Fat: 68g | Saturated Fat: 24g | Cholesterol: 56mg | Sodium: 3833mg | Potassium: 1515mg | Fiber: 24g | Sugar: 23g | Vitamin A: 27826IU | Vitamin C: 53mg | Calcium: 168mg | Iron: 4mg

Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating