me‘A relatively old dog loves a new trick, especially when it comes to ingredients. Before I made the fedua, I always boiled the noodles. Fideuà is a traditional Valencian dish very similar to paella, but is made with pasta, which is cooked by submerging in stock and bathing gently to perfect delicacy. In this recipe, I used fennel, peppers and my old mates, onions and garlic, for the backside, with the fruits of the kalamata olives and artichokes on top. It’s a feast-worthy meal for old dogs and all.
Fennel, pepper, black olives video
You can’t rush to crack pasta, so enlist the help of a conscientious child, if you have one. You will need a non-stick pan with a diameter of 26 cm for this.
to equip 15 minutes
cook 40 minutes
350 grams of spaghetti
5 tablespoons olive oil
1 large brown onionPeeled and finely chopped
1 large fennel onioncut into thin slices
2 romano peppers (300 g, or ordinary red pepper), the stem, pulp and seeds removed and discarded, the flesh cut into 4 cm pieces
1¾ teaspoon sea salt
6 garlic clovespeeled and chopped
2 teaspoons smoked sweet paprika
2 tablespoons tomato paste
1 small glass of dry white wine (125 ml)
1 x 280 gm artichokes in oildrain
20 kalamata olivesPeeled and cut in half
10 gm fresh dillfinely chopped
1 lemoncut into wedges for serving
In a large bowl, cut the pasta into 3 cm pieces and set aside.
Put the oil in a wide non-stick skillet over medium heat, and once it is hot, add the onion, fennel, pepper and salt, and cook, stirring occasionally, for 12 minutes. Stir in the garlic, cook for another five minutes, then mix the paprika with the tomato puree, and simmer for five minutes, stirring regularly because it will start to stick (those sticky bits are very tasty). Add the wine, then scrape the bottom of the pan to release all the sticky bits and incorporate them into the mixture.
Fry the spaghetti until each strand is covered in the sauce, then top with artichokes and olives in a fun, decorative way. Pour over 700ml of water, shake the pot to filter the water, and then let it boil, which should take two to three minutes. Reduce the heat to a boil and simmer for 15 minutes, until the pasta is cooked and the liquid has evaporated from the bottom of the pan (the spaghetti should begin to rise vertically when it’s ready, but if it’s not done, eat a few strings to check). To check if the water has evaporated, insert the handle of the wooden spoon to the bottom of the mixture to see.
Serve the fedua straight from the pan, topped with finely chopped dill and four lemon wedges positioned at the north, east, south, and west points of the pan.