Olive Magazine
a pan of Spring vegetable fideuà with peas and broad beans, with a chef spooning on vegetables

Spring vegetable fideuà

Published: April 6, 2022 at 11:23 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Vibrant green peas and broad beans give this vegan Valencian-inspired dish bright pops of colour as well as bursts of sweet flavour

  • Low calorie
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal413
fat12.6g
saturates1.8g
carbs50.3g
sugars8.7g
fibre17.7g
protein15.9g
salt0.4g
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Make this spring vegetable fideuà, then check out our patatas bravas, ham croquetas and more easy Spanish-inspired recipes.

Ingredients

  • 300g fideos or vermicelli
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • ½ fennel bulb, finely chopped
  • 4 garlic cloves, finely chopped
  • 300g tomatoes, roughly chopped
  • ½ tsp sweet smoked paprika
  • a small pinch saffron
  • 850ml vegetable stock
  • 150g frozen peas
  • 250g frozen broad beans, podded and skins removed
  • 4 artichoke hearts from a jar, halved, drained and rinsed

BROAD BEAN SALSA

  • 150g frozen broad beans, podded and skins removed
  • ½ lemon, peeled and pith removed
  • a small bunch flat-leaf parsley roughly chopped
  • 40ml extra-virgin olive oil

Method

  • STEP 1

    Heat the grill to medium or 200C. Start by toasting the fideos in a dry frying pan over a medium-high heat for 2 minutes or until lightly golden. Heat the olive oil in a paella pan or large ovenproof frying pan, then add the onion and fennel. Fry for 10-15 minutes or until softened and translucent, before adding the garlic and cooking for a further minute. Add the tomatoes, paprika, saffron and fideos. Stir to combine before adding the stock, peas and beans. Season to taste, bring the stock to the boil, then lower the heat and simmer gently for 12-14 minutes or until most of the stock has been absorbed.

  • STEP 2

    For the salsa, coarsely chop the beans, then finely dice the lemon flesh, discarding any seeds as you go. Stir in the parsley and olive oil, and season.

  • STEP 3

    Arrange the artichoke hearts on top of the fideuà, then grill for a few minutes until warmed though and the top is crispy. Spoon over the salsa and serve.

Check out more easy Spanish-inspired recipes

Ham Croquetas Recipe
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