Fideua

Ingredients for 8 servings:

• 800 g tomatoes
• 2 garlic cloves
• 5 tbsp olive oil
• 400 ml chicken stock
• 125 mg saffron
• Salt
• pepper
• 1 tsp sugar
• 250 g noodles (vermicelli)
• 1 lemon(s), untreated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Catalan-style pasta

Wash the tomatoes, remove the stems, and cut them into pieces. Peel and chop the garlic cloves. Sauté the garlic in 3 tablespoons of olive oil until translucent, add the tomatoes, and sauté briefly. Add the chicken stock and simmer in an uncovered pan over medium heat for 20 minutes. Finally, stir in the saffron, season well with salt, pepper, and sugar, and set aside. Heat the remaining oil in a pan and fry the raw pasta until golden brown, stirring frequently. Bring the prepared stock to a boil and pour over the pasta. Cook for a further 5 minutes, stirring constantly. Transfer the dish to a shallow, ovenproof dish and bake in a preheated oven at 200°C (gas mark 3, fan oven 180°C) for 10 minutes. Halve the lemon, squeeze the juice from one half, and slice the other. Drizzle the fidueà with lemon juice and serve garnished with lemon slices.