For this Spanish-inspired pasta, you break the dried noodles and cook them more like rice — the result is a silky mix speckled with crunchy almonds, smoky chorizo, and aromatic saffron.
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
Step 2
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.
Step 3
Serve pasta sprinkled with almonds and drizzled with oil.
Recipe notes
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