Spanish cuisine · Dough, Pasta & Rice

Rossejat de Fideus

Catalan pan of golden-toasted vermicelli that soaks up fish stock, served with alioli.

Ingredients · for 4 servings

• 300 g vermicelli
• 1.1 l fish stock
• 1 onion
• 4 cloves garlic
• 2 tomatoes
• 1 tsp sweet paprika
• 1 pinch saffron threads
• 150 g mayonnaise
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. For the alioli, grate 2 cloves of garlic very finely, stir smooth with the mayonnaise, the juice of half a lemon and a pinch of salt, and chill; keep the fish stock hot in a pot.
2. Warm 4 tbsp olive oil in a wide 32 cm pan over medium heat and toast the vermicelli, stirring constantly, for 5–7 min. until evenly hazelnut-brown and fragrant — this is where all the flavor comes from, so don't let it go darker.
3. Tip the noodles onto a plate, add the remaining oil to the pan and sweat the finely diced onion with the rest of the chopped garlic for 6 min. until translucent.
4. Add the peeled, diced tomatoes and cook down for 8 min. into a dark sofrito, then stir in the paprika and saffron and toast for just 30 sec.
5. Return the toasted noodles to the pan, pour in the hot fish stock, salt and cook uncovered over high heat for 8–10 min. until the liquid is absorbed and the noodle tips stand up.
6. Let the pan rest for 5 min., scatter with chopped parsley and serve straight from the pan with the alioli and remaining lemon wedges.