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As always it is so great to have you here and I hope you're all staying safe and healthy out there so Spain is famously known for paella the classic rice dish from the region of Valencia today we're making a recipe that's very similar except it uses pasta instead of rice we're talking a Spanish chicken noodle paella this is known as Fideuá de Pollo and I tell you this dish is filled with so many authentic Spanish flavors It's easy to make and the best part done in about 40 minutes folks serve this dish next to a crunchy baguette and a bottle of Spanish red wine from the region of Alicante you're gonna have
yourself a fabulous meal really quick before we begin a shout out to a couple of my patreons Jim Schallert and Barbara Eastman again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you alright let's just jump right into this I'm going to add in 2 1/2 cups of chicken broth into a saucepan which is 600 ml you can also use veggie broth here or even water if you like just make sure to season accordingly if you're using water we'll also pinch in 1/4 teaspoon of saffron threads which is 0.17 grams link where you can get the Spanish golden saffron I'm using in the description box below
and heat it with a medium heat at the same time I'm going to heat a paella pan with a medium heat size of the one that I'm using is 12 inches in diameter which is 30 cm you can also use a standard fry pan here if you like and add in 1/4 cup of extra virgin olive oil which is 60 ml make sure to use the good stuff here as this is what truly makes a difference link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to add two boneless chicken breasts over some paper towels and pat them completely dry size of the breast that I'm using are 8 oz
which is 225 grams each and as you can see I'm using skinless chicken breast here but you can also use chicken breast with skins chicken thighs or a combination of both then we'll cut each chicken breast into bite-sized pieces that are 1 ich, which is about 2 1/2 cm and then season the chicken with sea salt and freshly cracked black pepper then we'll move back to the pan once the oil's nice and hot we'll add in the pieces of chicken and you want to make sure they're all in a single layer
and we're going to fry the chicken for 2 minutes per side at this stage you don't have to fully cook it through just slightly brown it once the pieces of chicken are lightly browned once again just two minutes per side we'll remove them from the pan and set them aside now using the same pan with the same heat I'm going to add one medium sized onion I finely chopped one red bell pepper I finely chopped as well and six cloves of garlic that have been roughly chopped and wou'll mix the ingredients around continuously
that way they don't brown too quickly and it all evenly sautes after about 4 minutes and the vegetables are lightly sauteed I'm going to add in one teaspoon of sweet smoked Spanish paprika which is 2 1/2 grams and we'll give it a quick mix and like I've told you before when you're working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we'll add in half a cup of tomato sauce which is 120 grams I made mine by finely grating
fresh tomatoes but you can also use canned tomato sauce here which is similar to passata and season everything with sea salt and freshly cracked black pepper and we'll give it a mix until it's well mixed together and then simmer it for a few minutes while the tomato sauce is simmering I'm going to measure out 8 ounces of noodles which is 225 grams these are similar to spaghetti cut fideos If you can't find these in your area just use regular spaghetti and break into small pieces after siming the tomato sauce for about 3 minutes and you can see it's slightly thickened we'll add in the pasta noodles
and we'll mix it continuously and go for a few minutes here after about 3 minutes and the noodles are lightly sauteed we'll add in the pieces of chicken back into the pan and you want to make sure to add in any of the juices in the dish and we'll also grab our simmering chicken broth and gently pour it into the pan and we'll give it one final mix that way everything's evenly distributed after this step you don't want to mix the pasta again otherwise it's going to start to release the starch and lose its beautiful texture
and we're going to simmer this between 11 to 13 minutes or until all the broth has been absorbed and the pasta noodles are just cooked through make sure to check the package instructions on the pasta you're using that way you get your cooking times right on the money after 11 to 13 minutes and all the broth has been absorbed and those pasta noodles are just cooked through this is ready to go I'm going to remove the pan from the heat and cover it with a dishloth and let it sit there for a few minutes you know by trapping that steam in there it's going to ensure all the pasta is fully cooked through
after two to three minutes we'll uncover the pan and we'll garnish with some lemon wedges and some fresh parsley check it out our Spanish chicken noodle paella is done easy to make beautiful presentation and all done in about 40 minutes let's give this a try and see how it turned out once again folks Fideuá de Pollo and I tell you it smells so good in the kitchen today I am so excited to try this is a pretty big bite here we go
that was so greedy wow it is so good the pasta noodles are beautifully cooked absorbed everything in the pan with the saffron and the pimenton the sweet smoked Spanish paprika really shining through and that chicken taking this to the very next level easy to make packed with so many authentic Spanish flavors give it a try at home once again next to a crunchy baguette and a bottle of Spanish red wine from the beautiful region of Alicante you're gonna have yourself a fabulous meal if youenjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to
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