CHICKEN FIDEUA

Fideua is a close cousin of paella, served in bodegas along the Mediterranean coast of Spain. But instead of finicky bomba rice, fideua (say it fiday-wa) is made with broken, toasted pasta. This previously unpublished recipe is a simple adaptation of the classic dish by cookbook authors Randy and Darcy Shore. Feel free to throw in canned artichokes, or a few prawns, clams or mussels in when you add the stock.

12 oz (340 g) skinny pasta,

such as mezza linguine or thin spaghetti

4 cups (1 L) chicken stock

¼ tsp (1 mL) saffron

1 ½ lbs (680 g) boneless skinless chicken

½ tsp (2.5 mL) smoked paprika ½ tsp (2.5 mL) kosher salt, plus extra

¼ tsp (1 mL) black pepper ¼ cup (60 mL) olive oil

3 ½ oz (100 g) Spanish (cured) chorizo, diced

3 garlic cloves, minced

¾ cup (180 mL) minced onion 1 bell pepper, diced Lemon wedges

Cilantro or parsley leaves

1. Preheat oven to 400 F (205 C). Break pasta into 2-inch lengths and spread on a baking sheet. Toast in the oven until light brown, about 5 to 7 minutes. Set aside.

2. In a saucepan, warm stock and saffron over medium-low heat. Season with salt until it tastes like soup; it has to season all the pasta so be generous. Cut chicken into chunks and season with paprika, ½ tsp (2.5 mL) salt and pepper. Place a paella pan or other large, wide pan on medium heat. Add olive oil and fry chicken until browned on both sides. Remove and set aside. Add chorizo, garlic and onion and fry until the onion is completely softened. Add bell pepper and fry another 2 minutes.

3. Increase heat to medium-high and add chicken, pasta and stock. Cook, stirring every couple of minutes until pasta is tender. Place in 400 F (205 C) oven until the rest of the stock is gone and a few crispy edges form, about 5 minutes. Cover with a lid or foil and let stand 5 minutes. Garnish with lemon wedges and cilantro leaves.

Makes 4 servings.