Fideua Spanish Paella

How many ways can you combine rice and other flavorful ingredients? The myriad answers across the globe boggle the mind. But one inspiring approach is the Spanish paella - a subject of great variety within Spain itself, and of course about the globe.  

Here I add another Spanish ingredient - Fideos - a short-cut spaghetti. Sometimes Paella is made of this pasta accompanying or instead of rice.  This hybrid is a great mix of the two; try it.

But if you understand what Paella is - a pan-seared, oven-finished rice(ish) dish with multitudinous ingredients available (whatever was on hand that day) for nourishing (much like the more norther Cassoulet), baked to a most delicious crispy bottom - what more are you looking for?

This is no prescription - it is one of my takes on a classic dish, after tasting many (in Spain and elsewhere), and you can make your own. Enjoy and make it yours. 

And try to cook it just to make the crispy bottom - the sought-after, so-called "Socarrat" and you will be a hero of the dinner!

6 pieces chicken (ideally) on the bone

1 carrot, peeled and diced

2 stalks celery, diced

1 small yellow onion, peeled and diced

2 cloves garlic, peeled and minced

2 Tbsp fresh herbs (I used a mix of rosemary, thyme and sage)

1/2 cup parboiled rice, like Carolina or Uncle Ben’s (I used Indian parboiled red Matta) - see note

1/2 cup Spanish Fideos pasta (I used Signature mini spaghetti) - see note

2 cups water

1/2 lb smoked sausage, sliced (I used Teton grass-fed beef sausage)

1/2 of a 14 oz can black pitted olives

1/4 cup frozen peas, defrosted

2 cups quartered artichoke hearts (I used Kirkland artichokes marinated in oil - my other favorite is Trader Joe’s Grilled artichoke hearts marinated in oil)

1 doz grape tomatoes, halved

Preheat oven to 375F. 

Heat a dash of olive oil in a large oven-going skillet; ideally cast iron. Gently brown the chicken pieces on each side.  When the first side browns, flip and add the carrot, celery and onion.  

Meanwhile, pulse the garlic and herbs in a small food processor just until coarsely ground.

Remove the chicken when nicely browned, and continue to cook the veggies until just beginning to brown and soften, about 5-8 more minutes.  Add the rice and the Fideos to the pan and stir to mix well. 

Cook for about 3-5 minutes until the pasta begins to brown a bit.  Add the garlic-herb mixture and continue cooking stirring, for another 1-2 minutes.

Now add the water and sausage to the pan and nestle the chicken pieces back into the pan.  Return any reserved juices from the chicken. Bring to a gentle boil. The chicken and sausage should just be peaking the liquid. 

Cook about 10 minutes.

Now top paella with olives, peas, tomatoes and artichoke hearts. Place paella back in oven and cook about another 10 minutes or so, until most all the water is absorbed, and the rice is soft. The Socarrat - crispy bottom - will be a prize if you can achieve it.

Serves 4-6.

Cook’s Note: I happen to use an Indian parboiled rice since I bought a HUGE bag of it.  You could use Uncle Ben’s or equivalent type. Otherwise, just use whatever rice you have on hand and watch the water level and you will be fine.

You could also use the same 1/2 cup of spaghetti you might have on hand that you break up, or egg noodles.  Lots of these combos would work.