Fideua is Spanish dish very similar to paella, but using noodles instead of rice. We created a vegan version for this classic recipe from Spain.
Ah…the things we do for our kids....
Any parent out there knows what I’m talking about, right? We would give anything to see them happy. And a Jewish mother would do anything to see her daughter well, married.
Here's a perfect example. This vegan version of a popular Spanish dish called “Fideua”, traditionally made with fish and shellfish. My mom came up with this idea when I decided to bring Lee (my future husband) over for dinner for the first time… and forgot to mention he was vegan! She had to "create" something at the last minute, and this delicious yet simple recipe was the result.
Lee must have loved it, because I’m pretty sure he bought the ring the next day.
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Vegan "Fideua" - Spanish Noodle "Paella"
- Total Time: 50 mins
- Yield: 4-6 1x
Description
Fideua is Spanish dish very similar to paella, but using noodles instead of rice. We created a vegan version for this classic recipe from Spain.
Ingredients
- 1-12 oz package thin noodles
- 4 tbsp extra virgin olive oil
- 2 medium size onions, diced
- 4 cloves of garlic, minced
- 1 red pepper, diced
- 1 green pepper, diced
- 8oz frozen peas
- 7oz frozen artichoke bottoms, quartered
- 1-28oz can diced tomatoes
- 2 cups water
- 1 tbsp salt
- ½ tbsp sweet paprika
Instructions
- Preheat the oven at 400F
- In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
- In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside. Watch the noodles carefully, you don’t want them to burn!
- In the mean time, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible. Set aside.
- Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
- Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
- Let simmer until noodles are tender.
- Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Vegetarian entree
- Cuisine: Kosher / Spanish
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Frances antoinette
Nice idea!
trialsinfood
Lee is lucky to have such a great future mother in-law. Love the colors of this dish!
Hanna
This dish looks Yummy!! I can't wait to try it. Adding chicken or ground turkey would make it a complete meal! Serve with a salad & some crusty bread & you're done! Thanks for all the great posts! I've tried some of the other dishes and they were not only simple but everyone loved them!!
Ambika
Wow! this is wonderful and so unique! Would love to try this one 🙂
mayihavethatrecipe
Thank you!! You should try it, it's delicious!!!
Heather
Would you mind sharing what kind of noodles those are? Egg noodles? I can only see the top of the package in the video.
mayihavethatrecipe
Hi Heather,
Yes, these are egg noodles. For this dish we used Manischewitz brand thin noodles. Please let us know if you have any more questions!
lbs09f
How is this dish vegan if you used egg noodles?
mayihavethatrecipe
You can use any type of noodles for this dish. It works perfectly with egg less noodles as well.
Abby
This absolutely delicous!!! I love dthe flavor combination and i love the beautoful colors in it.....its a dish that will really impress your guest!
Jen
I plan on using rice noodles. At which point do you add the two cups of water?
Vicky & Ruth
You should add the water on step 6 (after you add the veggies and the drained tomatoes), same as when using regular noodles.
We have never tried this recipes with rice noodles, so we suggest that you start by adding one cup of water, once it is absorbed if the noodles are still not cooked then add another 1/2 cup of water and if you need it the other 1/2 cup. RIce noodles may require less water. It is very important to toast the noodles, don't skip that step just check them and make sure they don't burn since you are using a different type of noodle
Chopz
I made this tonight & it was delish! I used thin vermicelli noodles and subbed the artichokes and peas with mushrooms. I also put a little feta cheese on top (I'm not vegan) SO YUM.
Vicky & Ruth
Sooo glad you like it. We love when our readers share with us their variations on a dish
Laura Tosto
I tried a version of your recipe yesterday. When I saw that you had used noodles, I had to try it. I used traditional fideo and created paella mixta. It was delicious. What a lovely alternative to using the traditional rice. The cook time was so much less and it made for beautiful presentation. Thank you for the idea.
Txema
Fideua is not a traditional dish from Spain. It is traditional in Catalonia and the Old Kingdom of Valencia (where the dish is original). I grew up in the Principality of Asturias, I traveled all over Spain and I never tried fideua until I visited Catalonia because it is not common to find that dish in other parts of the country. Same with other recipes advertised here like traditional dishes from Spain... They have a very specific area where they are traditional and hardly seen any where else.