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Spring vegetable fideuà

a pan of Spring vegetable fideuà with peas and broad beans, with a chef spooning on vegetables

Spring vegetable fideuà

Name: Spring vegetable fideuà
Total time: 55 min
Yield: 6
Cuisine: Spanish
Ingredients: 300g fideos or vermicelli; 2 tbsp olive oil; 1 medium onion finely chopped; ½ fennel bulb finely chopped; 4 garlic cloves finely chopped; 300g tomatoes roughly chopped; ½ tsp sweet smoked paprika; a small pinch saffron; 850ml vegetable stock; 150g frozen peas; 250g frozen broad beans podded and skins removed; 4 artichoke hearts from a jar halved, drained and rinsed; 150g frozen broad beans podded and skins removed; ½ lemon peeled and pith removed; a small bunch flat-leaf parsley roughly chopped; 40ml extra-virgin olive oil

Daniel Alt

Published: April 6, 2022 at 11:23 AM

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Serves 6

Easy

Total time: 55 mins

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Vibrant green peas and broad beans give this vegan Valencian-inspired dish bright pops of colour as well as bursts of sweet flavour

Low calorie

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this spring vegetable fideuà, then check out our patatas bravas, ham croquetas and more easy Spanish-inspired recipes.

Ingredients

Nutrition

300g fideos or vermicelli
2 tbsp olive oil
1 medium onion

finely chopped
½ fennel bulb

finely chopped
4 garlic cloves

finely chopped
300g tomatoes

roughly chopped
½ tsp sweet smoked paprika
a small pinch saffron
850ml vegetable stock
150g frozen peas
250g frozen broad beans

podded and skins removed
4 artichoke hearts from a jar

halved, drained and rinsed

BROAD BEAN SALSA

150g frozen broad beans

podded and skins removed
½ lemon

peeled and pith removed
a small bunch flat-leaf parsley

roughly chopped
40ml extra-virgin olive oil

Nutrition: per serving

kcal413

low
fat12.6g
saturates1.8g
carbs50.3g
sugars8.7g
fibre17.7g
protein15.9g
salt0.4g

Method

step 1

Heat the grill to medium or 200C. Start by toasting the fideos in a dry frying pan over a medium-high heat for 2 minutes or until lightly golden. Heat the olive oil in a paella pan or large ovenproof frying pan, then add the onion and fennel. Fry for 10-15 minutes or until softened and translucent, before adding the garlic and cooking for a further minute. Add the tomatoes, paprika, saffron and fideos. Stir to combine before adding the stock, peas and beans. Season to taste, bring the stock to the boil, then lower the heat and simmer gently for 12-14 minutes or until most of the stock has been absorbed.
step 2

For the salsa, coarsely chop the beans, then finely dice the lemon flesh, discarding any seeds as you go. Stir in the parsley and olive oil, and season.
step 3

Arrange the artichoke hearts on top of the fideuà, then grill for a few minutes until warmed though and the top is crispy. Spoon over the salsa and serve.

Check out more easy Spanish-inspired recipes

Ham Croquetas Recipe

Authors

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Daniel Alt

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