Vegetable fideuá
Tillredning
Wash the vegetables, cut into tiny cubes and sear in olive oil in a pan. Add the paprika and saffron and fry with the vegetables for 1 minute to intensify the fl avour of the spices. Add the noodles and bay leaf then pour on the hot vegetable stock. Bring everything to the boil and cook for 3 minutes. Add more vegetable stock as needed. Shortly before serving, season the fideuá with salt and freshly ground pepper.
Serves two
- 100 g fresh runner beans
- 1 ripe tomato
- 1 spring onion
- 1 young garlic clove
- 1 pepper
- ½ fennel bulb
- 1 artichoke base
- A little olive oil
- 1 tbsp sweet paprika
- 3 saffron threads
- 120 g noodles Fideo No 0 (alternatively short vermicelli noodles)
- 1 bay leaf
- 700 ml vegetable stock
- Natural or sea salt, ground pepper
