Fideuà, a classic of Spanish cuisine, born by the sea in Spain.
We start, as always, with a drizzle of our delicious Picual extra virgin olive oil — the heart of Mediterranean flavor.
Garlic, tomatoes, peppers… slowly building that traditional sofrito.
The noodles soak up every taste, every aroma, kissed by the olive oil.
This is Mediterranean cooking — simple, healthy, full of soul.
A dish to share, to celebrate, to remember where good food truly begins: with authentic olive juice from our family groves in Andalusia.
Ingredients
- Thin noodles (fideos finos)
- Picual traditional extra virgin olive oil (a good drizzle for toasting, and another at the end!)
- Salt and pepper
- 2 garlic cloves, finely chopped
- 1 green pepper and 1 red pepper, chopped
- 1 tsp paprika
- 2 grated or blended tomatoes
- A splash of white wine
- A few threads of saffron
- Hot chicken broth (or fish stock, if you prefer)
Preparation
- Toast the noodles in the paella pan with a drizzle of olive oil and a pinch of salt, stirring until golden.
- Make the sofrito: sauté garlic, peppers, and a little salt over medium heat for about 5 minutes.
- Add the paprika (quickly, so it doesn’t burn), then the tomato. Cook 2 minutes.
- Pour in the splash of white wine and stir well. Add the saffron.
- Return the noodles to the pan and pour in the hot broth. Cook over lively heat for 4 minutes.
- Transfer the pan to the oven at 240 °C (465 °F) for about 10 minutes, until the noodles are tender and the top is lightly crisp.
- Serve hot—delicious with a spoon of alioli on the side.
💌 Want more simple, Spanish-inspired recipes?
Subscribe to our newsletter and get a little taste of the Mediterranean delivered straight to your inbox.
📸 Made this salad?
I’d love to see it! Tag us on Instagram @vezorla.olivejuice so we can share your creation and spread the joy of good olive juice.
