| Prep: 30 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 8g | 1g | 55g |
| sugars | fibre | protein | salt |
| 9g | 8g | 12g | 1.4g |
Why I Love Spanish Vegetable and Seaweed Fideuá with Mediterranean Spices
It was during a trip to Spain’s vibrant coast when I first discovered a fantastic dish called Vegetable and Seaweed Fideuá with Mediterranean Spices. I was instantly captivated with the medley of aromas and the harmony of flavors. Inspired by that sunny afternoon, I’ve added my Midwestern spin to this Spanish classic. Since then, it has been one of my favourite meals to prepare for family and guests back home in Nebraska.
A Trip Down the Mediterranean Memories
Although my recipes are often rooted in my Midwestern upbringing, sometimes, the best inspirations for a new dish come from far-off places. The Vegetable and Seaweed Fideuá with Mediterranean Spices is a tip of the hat to a cherished culinary memory. It stems from the simple joy of comfort food, warmed by sun-packed flavors of Spain. It’s much like Spanish chef and restaurateur José Andrés’ cooking style, allowing fresh ingredients to sing their songs of origin.
Finding Comfort in the Freshness
Being raised in Nebraska, I believe in the pillar of freshness and seasonality while cooking. This recipe aligns perfectly with that philosophy. It combines readily available ingredients, such as bell peppers, carrots, onions, and tomatoes, with local seaweed, lending an unexpected but enticing twang of sea. The recipe turns even more magical with a medley of spices – saffron, cumin, paprika, and oregano, forming the crux of Mediterranean flavors. Cozy, vibrant, and very fresh, this fideuá takes me back to the heartland, where farm-to-table isn’t a concept but a lifestyle.
As I sauté the veggies, I’m reminded of cooking with my mom in our old family kitchen, using produce grown just a stone’s throw away. The taste of this dish, much like those beloved childhood recipes, lingers on, invoking the warmth of home, the promise of the harvest, and the joy of shared meals.
The Vegetable and Seaweed Fideuá with Mediterranean Spices is a humble nod to the diverse ocean of world cuisine, while staying true to my roots. It’s dishes like these that make me appreciate the journey of a recipe – from the sunny coasts of Spain to the cornfields of Nebraska. And it’s this journey that I aim to bring to your dinner table, one recipe at a time.
What You’ll Need
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 red bell pepper, deseeded and finely chopped
- 1 green bell pepper, deseeded and finely chopped
- 2 medium tomatoes, finely chopped
- 2 carrots, finely chopped
- 2 cups vegetable stock
- 1 pinch of saffron threads
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt to taste
- 1 pound fideuá pasta (can be substituted with thin spaghetti)
- 2 cups seaweed of your choice, rinsed and finely chopped
- 1 cup frozen peas
- 1 cup chopped artichoke hearts
- 3 tablespoons chopped fresh parsley
- Lemon wedges, to serve
Method
Step One
Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped garlic, onion, red bell pepper, and green bell pepper to the skillet. Sauté the veggies till they turn translucent and softened, it usually takes about 5-7 minutes.
Step Two
Next, add the chopped tomatoes and carrots into the pan. Continue cooking over medium heat till the tomatoes break down and the mixture becomes slightly thickened. This usually takes around 5 minutes.
Step Three
Pour in the vegetable stock and bring the mixture to a simmer. Crush the saffron threads between your fingers and add them to the pan, followed by the paprika, dried oregano, ground cumin, and salt. Stir well to combine the spices with the vegetables and liquid.
Step Four
Add the fideuá pasta to the pan, making sure it’s fully submerged in the liquid. Allow the pasta to soak up the flavorful broth as it cooks; this will take about 10 minutes. Be sure to stir occasionally to prevent the pasta from sticking.
Step Five
At this point, add the finely chopped seaweed, frozen peas, and chopped artichoke hearts to the pan. Mix well, ensuring everything is evenly combined. Let this simmer for another 5-10 minutes until the pasta and vegetables are cooked to your desired level of tenderness.
Step Six
Finally, remove the pan from the heat and sprinkle some chopped fresh parsley over the top of the dish. Divide the fideuá among your serving platters and serve with lemon wedges on the side, encouraging your guests to squeeze a bit of fresh lemon juice over their portion for extra zest. Enjoy your Vegetable and Seaweed Fideuá with Mediterranean Spices!
