Fideua (Pasta Paella)

40 minutes



Fideua is basically Paella made with Pasta, I’ve been working on this for a while and to be honest it a better dish to veganise than Paella. The thin angel hair pasta more readily absorbs the flavours from the olive oil, saffron and smoked sweet paprika. I think it's down to the toasting of the pasta in olive oil. It’s also quicker than paella to cook and can be finished or even reheated in the oven.

Fideua (Pasta Paella)


Break the pasta into thumb length pieces.

Add half the olive oil to a large frying pan and place the pan on a medium heat.

Add the pasta and fry until it's golden brown.

Remove the pasta from the pan and put it to one side.

Return the pan to the heat, add the onion and fry for 5 minutes.

Add the garlic, paprika and saffron cook for 1 minute.

Add the roasted pepper and tomatoes and fry for another 5 minutes.

Add the veg stock and simmer for 5 minutes.

Add the pasta and cook for 4 minutes or until most of the stock has been absorbed

Add the vegetables and cook for a further 1 minutes.

Cover and allow to stand for 5 minutes.

Note: if the pasta is still slightly wet place it a hot oven for 5 minutes to allow it to dry.

Best served with lemon wedges and Sangria.


300g angel hair pasta

2 roasted red peppers cut into bite-sized pieces

1 small red onion finely chopped

3 cloves of garlic crushed

3 tomatoes deseeded and diced

120ml virgin olive oil

1/2 tsp sweet smoked paprika

1 large pinch of safron

1 small bunch of asparagus blanched

1/2 small pack of tender stem broccoli blanched

1/2 cup edamame beans blanched

1/2 cup peas

1/2 small pack of fine beans blanched

1ltr Veg stock