Recipe: bring Spain home with this Catalan Fideuà
Just a little longer, just a very little longer, and then the sun will be shining in full force again. To get into the summer mood, Pieter Kok launched his first cookbook, Buiten Eten. Whether you’re at the campsite, on a boat or having a picnic: the recipes in Buiten Eten, such as this Spanish Fideuà, are perfect for any outdoor situation and 100% summerproof.
Fideuà is a variation on the well-known paella. Instead of rice, it is prepared with fideos, a type of Spanish spaghetti that you can buy in different thicknesses. Pieter: “If you can’t find fideos (and there’s a good chance you won’t), break spaghetti into pieces about 5 centimetres long. The easiest way to do this is to put the spaghetti in a large bowl, place a tea towel over it and break everything into pieces with your hands underneath. But… the more irregular, the better!”
How to make Catalan Fideuà
- Cut the chicken thighs in half at the thinner section and season them with a little of the paella seasoning and, if desired, pepper and salt. Place a large (paella) pan over the heat with some olive oil and brown the chicken. Once the chicken is golden brown, lower the heat and cook it through for a little longer. Then remove the chicken from the pan and set aside.
- Cut the onion, garlic, chorizo, tomatoes and peppers into pieces and fry everything in the pan in which the chicken was cooked. Add the prawns, and once they start to colour, add the peas and pasta. Sprinkle in the paella seasoning, stir and add the water. Bring to the boil and simmer for 10 minutes. Add the fried chicken, stir well and finish with a slice of lemon and a little chopped flat-leaf parsley.
Title: Buiten Eten
Author: Pieter Kok
Price: €24,99
Publisher: Kosmos
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