Name: Spring vegetable fideuà
Total time: 55 min
Yield: 6
Cuisine: Spanish
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; 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

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

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.