FIDEO
This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.
Provided by TINYANT1
Categories Side Dish
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
- Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g
FIDEOS
Provided by Kelsey Nixon
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined.
- With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days.
- For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve.
- For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl.
- Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
- Set an oven rack in the middle position and preheat the broiler.
- Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
- Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.
FIDEO (MEXICAN SPAGHETTI)
A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)
Provided by JENNY P.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
- Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
- Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g
FIDEO
A favorite lunch dish at our house. I started with Debbwl's Recipe #366582 and made some adjustments to suit our tastes. We think it tastes very similar to spaghettios. Stewed tomatoes with sugar is necessary for the slightly sweet taste - if you substitute diced tomatoes, add a bit of sugar. I usually buy fideo in the ethnic food section (it's a popular pasta in Mexico). I have also substituted the tiny ABC pastas, but they take just a bit longer to cook.
Provided by appleydapply
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet, heat the oil over medium to medium-high heat. Add the fideo and fry until golden brown. Remove from pan and set aside.
- If you don't like chunky tomatoes - pulse in food processor until they are of desired consistency.
- In same pan bring tomatoes, water and salt to a boil.
- Return pasta to pan with boiling tomatoes. Simmer, partially covered, for about 10 minutes. Stir occasionally to keep noodles from sticking. It's done when liquid is absorbed and pasta is tender.
- Remove from heat and stir in grated parmesan.
- Cover and let stand 5 minutes before serving.
CATALAN FIDEUà
In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
- Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
- Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
- Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
- Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
- Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
- If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
- Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams
FIDEO SOUP
Steps:
- In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.
FIDEO
Make and share this Fideo recipe from Food.com.
Provided by bsimm78
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
- in a pot, cook meat in some oil until brown with salt and pepper.
- add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
- then cook uncovered for 15-20 minutes.
- don't overcook and don't stir or the pasta will turn to mush.
Nutrition Facts : Calories 1233.5, Fat 77.8, SaturatedFat 25.8, Cholesterol 236.1, Sodium 1321.2, Carbohydrate 58.8, Fiber 4, Sugar 4.4, Protein 70.8
More about "fideos recipes"
FIDEO NOODLES - HOW TO COOK, USE, AND EAT FIDEOS | BON …
From bonappetit.com
Author Jesse SparksEstimated Reading Time 3 mins
BOLIVIAN AJI DE FIDEOS - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
DISCOVERING FIDEOS - HOW-TO - FINECOOKING
From finecooking.com
FIDEUà: A DELICIOUS VALENCIAN NOODLE PAELLA RECIPE
From thespruceeats.com
FIDEO (AUTHENTIC MEXICAN PASTA) - RECIPE #21250
From foodgeeks.com
HOW TO MAKE TRADITIONAL SPANISH FIDEUA RECIPE?
From traditionalspanishfood.com
10 BEST MEXICAN FIDEO RECIPES | YUMMLY
From yummly.com
AUTHENTIC MEXICAN SOPA DE FIDEO RECIPE - MY LATINA …
From mylatinatable.com
HOW TO MAKE MEXICAN NOODLES (SOPA SECA DE FIDEO)
From mexicoinmykitchen.com
FIDEO SECO RECIPE - MARCELA VALLADOLID | FOOD & WINE
From foodandwine.com
THE ORIGINAL FIDEUA RECIPE FROM GANDIA - SPAIN FOOD SHERPAS
From spainfoodsherpas.com
FOOD (@FOODYS) • INSTAGRAM PHOTOS AND VIDEOS
From instagram.com
~ABOUT FIDEO, THE TRADITIONAL NOODLE (DISH) OF ... - KITCHEN …
From bitchinfrommelanieskitchen.com
WHAT IS FIDEO? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
FIDEO | FIDEO WITH GROUND BEEF RECIPE | HOW TO MAKE FIDEO
From youtube.com
MEXICAN-STYLE FIDEOS WITH CHORIZO RECIPE - ALEX STUPAK | FOOD
From foodandwine.com
FIDEOS RECIPES AND FIDEOS FOOD : SBS FOOD
HOW TO MAKE PERFECT FIDEO EVERY TIME THIS FALL - HOUSTON CHRONICLE
From houstonchronicle.com
SOPA DE FIDEO (FIDEO SOUP) | MEXICAN RECIPES BY - MUY DELISH
From muydelish.com
MEXICAN-SICILIAN FUSION FOOD: THOMASINA MIERS’ RECIPE FOR CRAB …
From theguardian.com
FIDEO {MEXICAN SPAGHETTI} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
FIDEO PASTA AND CHICKEN ONE-SKILLET MEAL - COUPON CLIPPING COOK®
From couponclippingcook.com
FIDEO - VEGAN MEXICAN FOOD
From veganmexicanfood.com
FIDEO - WIKIPEDIA
From en.wikipedia.org
FIDEO LOCO SOUP RECIPE WITH 4 SIMPLE AND ... - JUST MEXICAN FOOD
From justmexicanfood.com
FIDEOS - FOODS AND DIET
From foodsanddiet.com
FIDEO - FOUR TO COOK FOR
From fourtocookfor.com
FIDEOS, CORN MEAL, BREADING ETC..: CUBANFOODMARKET.COM
From cubanfoodmarket.com
FIDEUA (PASTA PAELLA) - CAROLINE'S COOKING
From carolinescooking.com
THE MOST SATISFYING FOOD VIDEO COMPILATION - YOUTUBE
From youtube.com
EASY SOPA DE FIDEO RECIPE {JUST 5 INGREDIENTS!} +VIDEO - LIL' LUNA
From lilluna.com
AWESOME FOOD COMPILATION | TASTY FOOD VIDEOS! #86
From youtube.com
FIDEO - A DELICIOUS PASTA RECIPE USING CUT SPAGHETTI AND TOMATO …
From dinnerplanner.com
AUTHENTIC SPANISH SEAFOOD FIDEUà RECIPE FROM VALENCIA
From spainonafork.com
10 BEST FIDEO PASTA RECIPES | YUMMLY
From yummly.com
TAKING PASTA TO THE NEXT-LEVEL | SPANISH FIDEOS WITH VEGETABLES
From spainonafork.com
TRADITIONAL SOPA DE FIDEO - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
FIDEO CON CARNE + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
FIDEOS (“TOASTED PASTA” PAELLA) | TRISSALICIOUS
From trissalicious.com
COMFORT FOOD / HOW TO MAKE FIDEO / DELICIOUS AND QUICK TO …
From youtube.com
WHAT IS FIDEOS PASTA? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
You'll also love