Fideos Ole

Sunday, August 2, 2009

Fideos-Ole-1

Did you know that there are over 91,800,000 recipes floating around the Internet?  Well, Google says so, and that’s good enough for me.   Despite that staggering number of choices, I usually find myself gravitating towards the same dozen or so sites when looking for some culinary inspiration.  They offer interesting, diverse and more importantly, reliable content.

A couple of years ago, I came across a recipe on Simply Recipes that just seemed to call out to me from my computer screen.  It was a pasta dish called Vermicelli, and it intrigued me because it looked so tasty and seemed very easy to prepare.

Vermicelli is a long, thin pasta which is kind of a cross between super thin angel hair and spaghetti.  It is often sold in little round bundles or “nests” which, depending on the brand you buy, are also called Angel Hair Nests.  Instead of being boiled in water, like most pasta dishes, Elise’s version calls for the vermicelli nests to be toasted in a little oil before tomatoes and broth are added.  This technique is commonly used in Spanish and Mexican cuisine.  In fact, the dish very closely resembles Sopa Seca de Fideos, a “dry” Mexican noodle soup, and Fiduea, a Catalan noodle dish that is similar to paella, with the toasted noodles in place of the rice.

I have made Elise’s Vermicelli many, many times in several various incarnations since then. I love recipes like this that can be adapted in so many different ways!   I usually serve it as a main course, adding chicken, seafood or beans to round it out.  It has become a family favorite and is perfect for a busy weeknight meal.

The last time I prepared it, I decided it would be fun to give the dish a bit of a Mexican flair.  Instead of fresh tomatoes, I used Rotel tomatoes, which are canned, diced tomatoes seasoned with chilies and spices.  For my protein, I added a spicy  chipotle smoked sausage as well as garbanzo beans. Chorizo would also work well, although I find it to be a drier product. If I had thought about it beforehand, I probably would have added some lovely pink shrimp to the dish too.  I also mixed some dry white wine with the chicken broth called for in the original recipe.  I tweaked the recipe a little in a few other ways as well, because I’m just funny that way.

Fideos-Ole-2

My Fideos Ole, as I like to call it, received rave reviews from my family!  I have to admit that I thought it turned out pretty darn terrific.  If you’re looking for fast, easy and delicious, this is the dish for you!

 

Enjoy!

26 responses to Fideos Ole

  1. On August 02, 2009 at 1:22pm, Hélène said...

    I like to be inspire by a recipe and do several variations of. This dish looks so yummy & easy to put together. Thanks!

  2. On August 02, 2009 at 2:14pm, Tangled Noodle said...

    I had fideos at a Spanish restaurant a few years ago and despite the fact that I loved the dish, it hasn’t been on my radar to make myself. Until now! This looks fantastic and something that without a doubt will be a huge hit in our house!

  3. On August 02, 2009 at 2:49pm, Jen @ MaplenCornbread said...

    This sounds incredible!!!! Oddly enough I have every ingredient in my pantry/fridge…except the wine! Great excuse to go grab some for dinner tonight :) thanks for this!

    • On August 02, 2009 at 5:18pm, Susan said...

      That is the beauty of this dish. You can use whatever you happen to have in your pantry! :)

  4. On August 02, 2009 at 2:59pm, Rosa said...

    That dish looks so scrumptious! a fabulous combination of ingredients!

    Cheers,

    Rosa

  5. On August 02, 2009 at 6:59pm, Donna said...

    Hi Susan… This looks just like the kind of dish Ralph & I would love… Thanks for the recipe!!!

    Hugs, Donna

  6. On August 02, 2009 at 9:16pm, patsyk said...

    I also love dishes that are so easy to adapt to what is in the pantry. I’m sure we’d love your latest variation just from the mouth-watering photos!

  7. On August 03, 2009 at 12:37am, Elise said...

    Hi Susan, what a great way to dress up fideos! We had vermicelli again tonight with dinner. I find it really hard to not over eat. Our vermicelli is the Spanish/Mexican fideos or sopa seca. It’s just that my mom calls it vermicelli, so that name for it is firmly implanted in my brain. And it’s made with vermicelli. Sort of like the way we call a thick noodle casserole lasagna. A shortcut. I’ll have to show my mother your version, it looks great!

    • On August 03, 2009 at 10:09am, Susan said...

      Thanks, Elise! So glad you like the dish! I owe you and your mom big time for this one. It really is a favorite at my house! :)

  8. On August 03, 2009 at 2:38am, nina said...

    To look at that food, comforts me, I can imagine what eating it would do to me……sublime comfort food!!!

  9. On August 03, 2009 at 6:58am, Peter said...

    I adore Fideos, the shape and the dishes it’s used in…here you are making chickpeas all posh & such! In Greek, we call these noodles “Fi-the” (Fee-thai) and often they are used in a chicken avgolemono soup. The chorizo alone here wins me.

    • On August 03, 2009 at 10:19am, Susan said...

      I always find it interesting to learn how certain foods cross over from culture to culture. Now that you mention it, I have had avgolemono with fideos (or fi-the) in it, and loved it!

  10. On August 03, 2009 at 9:51am, Carol, Simply...Gluten-free said...

    Wow! Over 91 million recipes. That’s amazing and look how many people come to you to find their recipes!

  11. On August 03, 2009 at 10:32am, Kevin said...

    That is one tasty looking pasta! I like using sausages n pastas and I like chickpeas in this one.

  12. On August 03, 2009 at 11:10am, Veron said...

    I agree, sometimes I get tired looking for a recipe in my cookbook it’s easier just to google it. I really shouldn’t look at this right before lunch, and now you have me craving pasta.

  13. On August 03, 2009 at 11:19am, Natasha - 5 Star Foodie said...

    Delicious looking pasta – I love the Mexican flair here! Yum!

  14. On August 03, 2009 at 12:02pm, Bellini Valli said...

    Fast, tasty and delicious is for me Susan:D

  15. On August 03, 2009 at 4:15pm, pigpigscorner said...

    Love simple pasta dishes like this. Sounds very versatile too!

  16. On August 03, 2009 at 5:40pm, Wendy said...

    Too many recipes and too little time (oh, and not enough stomach room). Your pasta dish looks great.

  17. On August 04, 2009 at 12:38am, Karine said...

    It looks so good! :)

    Thanks for sharing!

  18. On August 04, 2009 at 1:56am, Coleen said...

    This looks great!!!!!!!! A real crowd pleaser!!!!

  19. On August 04, 2009 at 10:32am, Rachel (S[d]OC) said...

    Looks incredible. It’s hard not to steal my heart when you add sausage.

  20. On August 05, 2009 at 12:00pm, Jeff said...

    Funny because as a blogger I am constantly finding myself looking for inspiration and so many times I just am like no I really want to do this dish. Well freak I just did it and dang I really need to update. Thankfully I have other stuff going on that I can blog about so I can have fun with the same old same old dishes.

    Love the idea!!

  21. On August 05, 2009 at 9:57pm, Lisa said...

    “Olé” should have an accute accent on the “e”. Without it, it is misspelled and would be pronounced “O-le” instead of “o-LE”.

    • On August 05, 2009 at 11:24pm, Susan said...

      Lisa- Sé ese “Ole” debe tener un acento en el “e”. Desafortunadamente, la fuente de lujo enchufable que utilizo en mi Web site no reconozco marcas de acento y ellos no aparecen. También, no sé conseguir mi teclado para demostrar los acentos cuando mecanografío. Gracias por su preocupación.

  22. On September 12, 2009 at 1:10pm, NK said...

    Hi, lovely blog!

    I had to comment on your first paragraph, about finding great recipes on the internet. I’ve just found your blog tonight, because my regular guy Francois-Xavier is going through one hell of a dry spell (he’s transitioning from articles to video, and it seems to be taking him a long time). In any case, his blog is really terrific, and I’m pretty confident that you’ll find at least a few entries on there that will make your day: http://www.fxcuisine.com

    Keep well,
    NK!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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