Comments on: Fideua / A Noodle Paella…

By: Carlos Maglutac

Carlos Maglutac — Wed, 04 Apr 2007 22:37:45 +0000

I remember my lola from Pampanga who was a cook for an old matriarch of the sugar days of San Fernando, she would make a pasta dish which she said whose recipe was just passed down to her (as was most dishes then). She’d boil a flavorful pork portion (pata usually) in whole onion whole carrot and several celery stalks with bay leaf and whole pepper. When cooked this stock would be allowed to reduce until it was almost a moss green color (yes green!!) meantime in another stock pot she would sautee onions, garlic, onion leeks, then she would take the boiled pork and slice to bite size portions and add this to the sautee, add hotdogs sliced diagonally (the brown one not red) until slightly browned, to this you would add back the stock with some water to have enough for the spaghetti you add. a tsp of atsuete in some hot stock to turn it orange, then you then break up spaghetti into 1 to 2 inch size and put this into this pot. Get your flame down low, and 5 minutes before its done add green peas, the soft kind NOT canned. Salt and pepper to taste then after 5 minutes transfer this mixture onto a serving plate and enjoy! That sounds like something close to your Fiduea which has been enjoyed in Pampanga for a lot longer than the 60′s.

By: Anne Barnett

Anne Barnett — Thu, 07 Dec 2006 19:58:56 +0000

Fideua did in fact originate from Gandia in the Valencian Communitat where we have a holiday home. The story goes around here that fishermen were making a paella on board their boat but someone forgot to bring the rice so someone had the bright idea of substituting vermicelli noodles (although we have had variations of thin pasta including your variation of angel hair) its pronounced Fid u a – and very nice it is too – I will be having one in the next week when we spend Christmas there.

By: Marketman

Marketman — Thu, 17 Aug 2006 03:28:05 +0000

Wilson, the past below the crust comes out really soft, just like regular pasta, only it is infused with more flavor…

By: Wilson Cariaga

Wilson Cariaga — Thu, 17 Aug 2006 01:22:14 +0000

so no saffron can do? I’d like to try this . . . but I know what will be my problem, my dad will tell me the pasta is not cooked, so whatever explanation he will hear from me he will still say it is not cooked blah blah blah. . . hehe. . .he doesn’t know how to listen to the chef. . .

By: lori

lori — Fri, 11 Aug 2006 09:49:28 +0000

I agree with Joy — this is a happy picture. It makes me hungry. At a cooking demo I hosted once for Margarita Fores, she made an Italian version of this with peas and ground beef.