Fideos a la Cazuela
"For me, fideos a la cazuela is a celebration of Catalan cooking, a tradition that helped shape me as a chef," says Chef José. "First, I toast the thin noodles until they’re golden and nutty. Then I cook them slowly with a sofrito of onion, tomato, bell pepper, sausage, garlic, and smoked paprika, letting them absorb the seafood stock and fragrant saffron until they’re creamy and full of umami. I finish the dish with grilled shrimp and a spoonful of alioli, a comforting meal with layers of flavor in every bite."
Nutritional facts
Protein
41g
Carbs
69g
Calories
1201kcal
Fat
83.2g
Ingredients
Paprika, Italian Parsley, Canned Tomato, Red Bell Pepper, Green Bell Pepper, Lemon Juice, Saffron, Ground Italian Sausage, Kosher Salt, Onion, Egg, Garlic, Shrimp, Extra Virgin Olive Oil, Sunflower Oil, Fideos Pasta, Canola and Olive Oil Blend, Base, Lobster, Knorr, Egg yolks
Contains milk, eggs, crustacean shellfish (Shrimp), wheat, soybeans.
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About José Andrés
José Andrés is a two Michelin-starred chef, an Emmy Award–winning TV host and producer, and a New York Times bestselling author of Spain My Way, Change the Recipe, and Vegetables Unleashed. A pioneer of Spanish tapas in America and a celebrated ambassador of Spanish cooking, he leads the renowned José Andrés Group which operates more than forty restaurants across the United States and beyond. Andrés’ work, both as a chef and as founder of World Central Kitchen, has earned him awards and distinctions including Outstanding Chef and Humanitarian of the Year by the James Beard Foundation and the Lifetime Achievement Award from the International Association of Culinary Professionals. He has twice been named one of Time magazine’s 100 Most Influential People and has been awarded both the Presidential Medal of Freedom and one of Spain’s highest honors, the Princess of Asturias Foundation’s Concordia Prize.
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