This noodle paella makes a perfect side dish to go with some grilled fish!

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Glossary:
Ingredients:
People :

4

Preparation time :

2h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

Fort the vegetable broth:

  • 2l mineral water
  • 2 carrots
  • 1 celery stick
  • Olive oil
  • Salt and pepper
  • 250 vermicelli noodles   
  • 100 g fresh spinach
  • 100 g courgette skin
  • 100 g green beans
  • 100 g baby broad beans
  • 50 g green garlic
  • 100 g peas , shelled
  • 50 g Grated parmesan cheese
Preparation
  1. Prepare the broth finely chop the carrot  , leeks, onion ,cloves of garlic and celery stick .Boil everything for half an hour in the 2 litters of mineral water .Add a little salt and pepper ,strain , and reserve .
  2. Chop the green garlic and blanch in plenty of salted water .Refresh and reserve.
  3.  Next, blanch the peas and broad beans in salted water .Refresh and reserve.
  4.  Chop the green part of the courgette into thin strips and reserve.
  5.  Cut the green beans into thin matchstick sized pieces and reserve.
  6.  Wash the spinach leaves (removing the stems if the leaves are large )and cut into thin strips  .
  7.  Brown the noodles in a pan in a little olive oil .
  8.  Add the courgette and the green beans to the pan ,and gently fry .When they start to cook  trough , throw in the spinach , the green garlic the broad beans and the peas
  9.  Cover the vegetables and the noodles with the piping hot vegetable broth , and leave over high heat for 1 minute .Sprinkle the parmesan cheese over the pan and finish off by baking a 190 oven for 5 minutes .It is ready to serve straight from the oven
•Vi fresc i lleuger d’aromes complexos a com •Verdejo de José Pariente – D.O. Rueda Auzells de Tomàs Cusiné – D.O. Costers del Segre

Additional information

People :

4

Preparation time :

2h

Difficulty:

Media