Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Bre

Name: Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Bre
Ingredients: 1-pound spaghetti (not angel hair); 1-pound shrimp, size U-10/12, shell-on; 2 tablespoons extra-virgin olive oil; ½ medium Spanish or white onion, peeled & diced; 1 stalk celery, washed & cut into ½-inch pieces; 1 clove garlic, peeled & flattened with back of knife; ½ teaspoon fennel seeds, roughly chopped; 2 teaspoons kosher salt, divided; Fresh black pepper from the mill; small pinch of hot red pepper flakes; 2 strips of lemon peel; juice of one whole lemon; 2 strips fresh orange peel; juice of ½ whole orange; 8 cups water; 1 bay leaf; Optional: a few fresh parsley stems, if available; 4-5 ounces fresh baby spinach, cleaned; 16-18 ounces jarred/canned roasted red peppers; 2 ounces bread cubes, about 1-inch square pieces (OK to leave the crusts on); 3 ounces Spanish Marcona almonds * (see note) or 3 ounces whole, blanched & toasted almonds; 1 clove garlic, peeled; 1 tablespoon sherry vinegar (can substitute red wine vinegar); ¼ teaspoon paprika; ¼ teaspoon Spanish smoked paprika; pinch of cayenne pepper; ½ cup great tasting extra virgin olive oil, divided (plus more as needed); ¼ teaspoon kosher salt, plus more to your liking

foodiesmarkets.com

‘Fideos’ is both a dish from Spain and a short, spaghetti-like noodle that is usually toasted. Toasting gives the noodles a warm golden color and a deep rich flavor. And it is very easy to...

View full recipe on foodiesmarkets.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

Food processor
Baking sheet
Oven
Stove
Chef's knife
Cutting board
Pot
Fine-mesh sieve
Colander
Slotted spoon
Measuring spoon
Measuring cup
Plate
Mixing bowl
Serving bowl
Saute pan
Spoon
Ladle
Citrus press
Paring knife
Tongs
Saucepan
Whisk
Pepper mill
Kitchen towel
Paper towel

Ingredients

1-pound spaghetti (not angel hair)
1-pound shrimp, size U-10/12, shell-on
2 tablespoons extra-virgin olive oil
½ medium Spanish or white onion, peeled & diced
1 stalk celery, washed & cut into ½-inch pieces
1 clove garlic, peeled & flattened with back of knife
½ teaspoon fennel seeds, roughly chopped
2 teaspoons kosher salt, divided
Fresh black pepper from the mill
small pinch of hot red pepper flakes
2 strips of lemon peel
juice of one whole lemon
2 strips fresh orange peel
juice of ½ whole orange
8 cups water
1 bay leaf
Optional: a few fresh parsley stems, if available
4-5 ounces fresh baby spinach, cleaned
16-18 ounces jarred/canned roasted red peppers
2 ounces bread cubes, about 1-inch square pieces (OK to leave the crusts on)
3 ounces Spanish Marcona almonds * (see note) or 3 ounces whole, blanched & toasted almonds
1 clove garlic, peeled
1 tablespoon sherry vinegar (can substitute red wine vinegar)
¼ teaspoon paprika
¼ teaspoon Spanish smoked paprika
pinch of cayenne pepper
½ cup great tasting extra virgin olive oil, divided (plus more as needed)
¼ teaspoon kosher salt, plus more to your liking