Fideus a la cassola – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Catalonia Servings: Serves 4
Spain Region / Locale: Catalonia Servings: Serves 4This savory Spanish casserole dish, Fideus a la cassola, hails from the Catalonia region of Spain. Traditionally made with short, thin noodles known as ‘fideus’, this dish captures the essence of Catalan cooking by combining simple, fresh ingredients into a rich and hearty meal. A staple in many Catalonian homes, this dish features a delightful blend of flavors, with succulent meats, fresh seafood, and a fragrant medley of vegetables all cooked together for a comforting and delicious meal.
Ingredients
- olive oil – 2 tablespoons
- chicken thighs, bone-in and skin-on – 4 pieces / 500 g
- fideus (short thin noodles) – 300 g / 10.5 oz
- onion, chopped – 1 large / 150 g
- red bell pepper, diced – 1 medium / 120 g
- garlic cloves, minced – 3 cloves
- tomato purée – 200 ml / 1 cup
- low-sodium chicken broth – 500 ml / 2 cups
- saffron threads – a pinch
- bay leaf – 1 leaf
- salt – to taste
- black pepper – to taste
- fresh parsley, chopped – for garnish
Instructions
- Heat olive oil in a large heavy-based casserole over medium heat.
- Season chicken thighs with salt and pepper, and brown them in the casserole for about 5 minutes on each side. Remove and set aside.
- In the same casserole, add chopped onion and red bell pepper, sauté for 5 minutes until softened.
- Add minced garlic and cook for another minute before stirring in the tomato purée. Let it simmer for 2-3 minutes.
- Stir in the fideus, ensuring they are well coated with the tomato and vegetable mixture.
- Pour in the chicken broth and add saffron threads and bay leaf. Return the chicken thighs to the casserole.
- Bring to a gentle boil, then reduce the heat to a simmer and cook uncovered for 20-25 minutes, until the fideus are tender and have absorbed much of the liquid.
- Season with salt and black pepper to taste, and garnish with fresh parsley before serving.
Substitutions
- chicken thighs -> pork shoulder pieces
- fideus -> spaghetti broken into shorter lengths
- saffron -> turmeric (for color)
Enhancements in the Next Evolution
- Add a splash of white wine after browning the chicken for enhanced depth of flavor.
- Incorporate cooked chorizo slices for a smoky addition.
- Include seafood like mussels or shrimp for a more traditional seafood twist.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
