Catalan chicken Fideuá

Preparation - 15 minutes

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.

Finishing the Catalan chicken Fideuá - 30 minutes

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).