One of our friends intoroduced us to the concept of Fideua in the big paella pan, and it’s an absolutely amazing dish. We rarely eat anything that resembles to pasta, but the Fideua is on a special place in our heart. And here is a Zamoran variation, that looks good… but… I have to bravely admit, that I am not fancying eating the pig ears. I don’t like the texture, so I will leave it out. Instead I will add some chicken breast to it, introduce it just after the panceta and onion, and the rest of the recipe will follow trough. I know, it’s not really nice to modify the recipes and call it the same, hence the “Almost” in the name. I included the original steps, so you can follow the recipe if you want, but I will not do that. Otherwise it looks great!
I also don’t know how “original” it is. You know how is with the internet… so many modifications that some of the recipes don’t even resemble to what they should be, and we believe that this is the magical dish 😀 I don’t think so, but I like how this dish looks so I save the idea for a day when I am ready to cook in the big pan!
Ingredients
Method
- In the paella pan, add some oil and brown the pork ribs on medium heat, until caramelized. Move the meat aside
- add the panceta in the middle, when it's starts to brown, add the onion and garlic
- (add the chicken breast cut in small pieces about here)
- when the onion starts to brown, add the red pepper, mix it well and add immediately the water so it won't burn.
- You can use half caldo de pollo (chicken stock)
- This is where you supposed to add the pig ears, but we don't use this step.
- Let it cook for about half an hour on medium heat
- Add the Fideua to the pan mix it and arrange it and let it cook
- when it's almost done, sprinkle the finely chopped saussages on top for taste.
- Cook it until the caldo/water evaporates
- sprinkle the oregano on top just after it finished cooking
