How to make VEGAN FIDEUÁ RECIPE | Spanish Noodle Paella

Paella is a people-pleasing and delicious food that is traditionally originated from Valencia of Spain. The traditional one is usually cooked with round rice, but it can be prepared with noodle as well. It’s better to cook Paella in a traditional wide, shallow pan, however it can be made in a large nonstick frying one instead.

Paella is a versatile dish which is able to cook with variety of ingredients according to your taste and flavor. It embellishes with pork, sea food, chicken, rabbit, snail, Spanish smoked sausages and vegetables like peas, artichokes, and peppers. So, all of people with different diets can make and try this yummy meal.

The following recipe is a good choice for vegan, because it’s without any kinds of meat. However, do not consider that it would be a simple dish and shortage in flavor. A unique and pure saffron with high quality has been used in this paella, it takes the food to other level and makes the dish much more nutritive.

1. Pour ¼ cup of extra virgin olive oil into a paella pan which is over a medium-high heat.
2. After one minute, mix one red bell pepper which is chopped before, and ½ onion that is diced finely with the oil for 5minutes regularly.
3. Now make a well in the middle of the pan and fry 4minced garlic for 20-25seconds.
4. ½ cup of canned tomato sauce, ½ sweet smoked Spanish paprika, sea salt, and freshly cracked black pepper should be added to the pan, and mix for one minute.
5. Sprinkle 2 cups of thin short noodles, and then pinch in ½ teaspoon of high quality saffron threads. Combine everything together for 2minutes.
6. Pour 2 ½ cups of vegetable broth, after this step do not mix the ingredients, it’s better to give the pan quick shake time to time.
7. After 10minutes, lower the fire to a low-medium heat. Let the dish simmer for 3minutes.
8. Remove the pan from the heat, cover it with some foils and dish cloth. It needs to rest for 5minutes.
9. Uncover the pan, and use lemon wedges and some freshly chopped parsley for the garnish.