This Catalan chicken Fideuá is similar to paella, but made with vermicelli instead of rice. Easy to make, with a perfect socarrat, chicken and vegetables.
The main thing:
Other stuff:
Made by Véronique
Published at 2023-07-13, this recipe is for 4 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 13-07-2023
View the original recipe via:
https://ohmydish.com/recipe/catalan-chicken-fideua
Peel and finely chop the garlic cloves. Remove the seeds from the pepper and cut it into small dice. Remove the cores from the tomatoes then coarsely chop the tomatoes. Wash the parsley and roughly chop it.
Remove any excess fat and sinew from the chicken fillets and cut them into bite-sized pieces. Preheat the oven to 180 degrees celsius or 355 fahrenheit.
Heat a dash of oil in the paella pan and briefly sauté the garlic. Add the tomato pieces and sauté for a few minutes longer, until the tomatoes are cooked.
Add the chicken pieces and fry these for a few minutes. Then add the diced pepper and cook for a few minutes more. Add the turmeric, paprika and bay leaves, and cook briefly.
Stir in the vermicelli along with a handful of fresh parsley and a good pinch of salt. Pour in the chicken stock and let it boil over high heat. Make sure everything is evenly distributed in the pan, and that the vermicelli is covered by the stock.
As soon as half of the chicken stock has been absorbed by the vermicelli, place the paella pan in the oven. The fideuá is ready when the stock has been fully absorbed and the top and bottom have become crispy (this is called the socarrat).
What is socarrat?
Socarrat is a crispy crust, which gives extra texture to a paella. It is also called quemada.
What kind of vermicelli is used in a fideuá?
You can use different types of vermicelli. There are varieties which are specifically for fideuá; these are slightly thicker than standard vermicelli. Thin vermicelli is also called angel hair pasta.
