What do you get when you make paella but use tiny pieces of vermicelli instead of rice? Fideuá of course! The single serving here looks huge when it comes out in the pan, but because it’s about 70% vegetables it isn’t really too much at all. The verduras part consisted of: A single floret of broccoli, some red capsicum, only about 2 mushrooms, some artichoke hearts, a pimiento de padrón, like… one garrofo bean, some diced carrots, lots of green beans, and a few cherry tomatoes. They were busy that night and got my order wrong, so I had to wait another half an hour for this to come out 😮💨 it was worth the wait for the flavour though. It was so tasty it was on the verge of being over-seasoned. If you’re sensitive to salt you may find this too salty. I love salty foods myself, so this was incredible, and I didn’t believe them when they told me they don’t use stock to make it! As this was my first time trying fideuá with no comparisons to make I’ll just say that the pasta was very soft, and quite oily. Not sure if it’s supposed to be like that or not, but it was delicious all the same.
