From craving to table
Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet or paella pan over medium heat. Add the fideos pasta and toast, stirring frequently, until golden brown, about 3-4 minutes. Remove and set aside.
- 2
Add the remaining tablespoon olive oil to the pan. Add chopped onion and red bell pepper. Sauté for 4-5 minutes until softened.
- 3
Add the garlic and cook for 1 minute, until fragrant. Stir in the ground turkey and cook until no longer pink, breaking it up as it cooks.
- 4
Add the grated tomato, smoked paprika, and saffron (if using). Cook for 2-3 minutes until the mixture thickens slightly.
- 5
Return the toasted pasta to the pan. Pour in the broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes, or until the liquid is mostly absorbed and the pasta is tender.
- 6
Stir in the peas and cook for another 2 minutes.
- 7
Remove from heat and let the fideuà rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.