Gluten Free Fideos Recipe
If you like paella, allow me to introduce you to her delectable brother, fideos. Haven’t heard of him? Well, he’s not quite as famous as his sister. He typically resides in Spain and only occasionally will you find him at a restaurant in the U.S. He’s a simple kind of fellow, but a rather elegant one, too.
Fideos is a pasta dish that resembles paella but, rather than rice, fideos consists of short vermicelli-type noodles that have been lightly browned in oil before cooking in a delicious sauce with seafood and meats like chorizo. There’s also a popular soup that uses fideo noodles, called sopa de fideo, which kind of reminds me of ramen.
This gluten free fideos recipe is my own take on this delicious dish. Instead of regular fideo noodles, I used Explore Cuisine’s Organic Chickpea Spaghetti for a naturally gluten free noodle with added protein. As always, make sure your broth is gluten free and double check that the chorizo is, too, as some sausages can contain fillers that are made with gluten ingredients.
- 2 tablespoons olive oil
- 1 (8-ounce) box Explore Cuisine Organic Chickpea Spaghetti, broken into 1-2 inch pieces
- 1 red onion diced
- 2 ounces gluten free Spanish chorizo casing removed and finely diced
- 2 garlic cloves minced
- ½ cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (14-ounce) can diced tomatoes, undrained
- 2 cups gluten free chicken broth
- 1 pound large shrimp cleaned, tails on or off
- 1 cup frozen peas unthawed
- Juice of 1 lemon plus lemon wedges for serving
- ¼ cup fresh parsley leaves roughly chopped
Heat the oil in a large skillet over medium-high heat. Add the broken spaghetti and cook, stirring, until browned, about 5 minutes. Add the onion and chorizo and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook, stirring occasionally, until most of the liquid has evaporated. Add the paprika, cumin, salt, pepper, tomatoes, and chicken broth. Cook for 8 minutes, stirring occasionally. Add the shrimp and peas and cook for another 2-3 minutes or until the spaghetti has absorbed most of the liquid and is tender, and the shrimp are cooked through.
Add the lemon juice and parsley and stir. Taste and adjust seasoning, if needed. Serve immediately with lemon wedges on the side.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.