Spanish Chicken Noodle Paella | Authentic Fideuá de Pollo Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat the chicken broth and saffron in a saucepan over medium heat.
2. Heat a 12-inch (30 cm) paella pan over medium heat and add the olive oil. A regular frying pan also works.
3. Pat the chicken dry with paper towels, cut into 1-inch (2.5 cm) pieces and season with salt and pepper.
4. When the oil is hot, fry the chicken in a single layer for 2 minutes per side. Remove and set aside; it does not need to be fully cooked.
5. In the same pan over the same heat, cook the onion, red bell pepper and garlic, stirring constantly, for 4 minutes until lightly sautéed.
6. Add the paprika and stir briefly. Add the grated tomatoes, season with salt and pepper, and simmer until slightly thickened, about 3 to 4 minutes.
7. Add the noodles and stir constantly for 2 minutes until lightly toasted.
8. Return the chicken and its juices to the pan with the simmering broth and stir well. Simmer for 11 to 13 minutes, until all the broth is absorbed.
9. Remove from the heat, cover with a dish towel and rest for 3 minutes so the noodles finish cooking.
10. Garnish with lemon wedges and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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