Fideuá Gallega con Pollo y Chorizo
Fideuá Gallega con Pollo y Chorizo
Ingredients
For the Sofrito and Meats
- 1/4 cup olive oil
- 1 pound chicken thighs, boneless, skinless, cut into 1-inch pieces
- 6 ounces Spanish chorizo, cured, diced
- 1 onion, medium, finely chopped
- 1 red bell pepper, medium, finely chopped
- 3 garlic cloves, minced
- 1/2 cup canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, crumbled, steeped in 2 tablespoons hot water
For the Fideuá
- 12 ounces fideo noodles, thin, short (fideo no. 2 or similar)
- 4 cups chicken broth, hot
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 2
Add the diced chorizo to the same pan and cook until crispy and its fat has rendered, about 3-5 minutes. Remove the chorizo from the pan and set aside with the chicken, leaving the rendered fat in the pan.
⏱️ 5 min
- 3
Reduce the heat to medium. Add the chopped onion and red bell pepper to the pan. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min
- 4
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the crushed tomatoes and the steeped saffron (with its water) to the pan. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 6
Add the fideo noodles to the pan and stir to coat them evenly with the sofrito. Toast the noodles for 2-3 minutes, stirring constantly, until they turn a light golden color.
⏱️ 3 min
- 7
Pour in the hot chicken broth. Return the cooked chicken and chorizo to the pan. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low.
⏱️ 3 min
- 8
Simmer uncovered for 10-12 minutes, or until most of the liquid has been absorbed and the noodles are al dente. Do not stir too much during this stage, as it can prevent the noodles from forming a nice crust (socarrat) at the bottom.
⏱️ 12 min
- 9
Once the liquid is mostly absorbed, remove the pan from the heat. Cover loosely with foil and let it rest for 5 minutes to allow the noodles to finish cooking and absorb any remaining liquid.
⏱️ 5 min
- 10
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fideuá Gallega con Pollo y Chorizo
For the Sofrito and Meats
- 1/4 cup olive oil
- 1 pound chicken thighs, boneless, skinless, cut into 1-inch pieces
- 6 ounces Spanish chorizo, cured, diced
- 1 onion, medium, finely chopped
- 1 red bell pepper, medium, finely chopped
- 3 garlic cloves, minced
- 1/2 cup canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, crumbled, steeped in 2 tablespoons hot water
For the Fideuá
- 12 ounces fideo noodles, thin, short (fideo no. 2 or similar)
- 4 cups chicken broth, hot
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min - 2
Add the diced chorizo to the same pan and cook until crispy and its fat has rendered, about 3-5 minutes. Remove the chorizo from the pan and set aside with the chicken, leaving the rendered fat in the pan.
⏱️ 5 min - 3
Reduce the heat to medium. Add the chopped onion and red bell pepper to the pan. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min - 4
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the crushed tomatoes and the steeped saffron (with its water) to the pan. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 6
Add the fideo noodles to the pan and stir to coat them evenly with the sofrito. Toast the noodles for 2-3 minutes, stirring constantly, until they turn a light golden color.
⏱️ 3 min - 7
Pour in the hot chicken broth. Return the cooked chicken and chorizo to the pan. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low.
⏱️ 3 min - 8
Simmer uncovered for 10-12 minutes, or until most of the liquid has been absorbed and the noodles are al dente. Do not stir too much during this stage, as it can prevent the noodles from forming a nice crust (socarrat) at the bottom.
⏱️ 12 min - 9
Once the liquid is mostly absorbed, remove the pan from the heat. Cover loosely with foil and let it rest for 5 minutes to allow the noodles to finish cooking and absorb any remaining liquid.
⏱️ 5 min - 10
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 1 min