Long Noodles Are Great, But Have You Tried Fideos?

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Long Noodles Are Great, But Have You Tried Fideos?
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They're small but mighty—and you don't even need to boil them.

that would capture off-the-charts flavors and textures of Catalonian fideos in a weeknight-friendly package, she first tackled the noodles: Because not all grocery stores sell designated fideos, Sohla calls for scrunching thin spaghetti into ½-inch to 1-inch pieces, which makes for a pretty good approximation.

Then, Sohla thought about how she was going to get big flavor while bypassing the typical saffron, squid ink, or seafood. The answer? Building in stages. She first renders the fat from chicken thighs, then uses what’s left in the pan to toast the makeshift fideos. Not only does this impart a nutty flavor to the noodles, but it also ensures that they’ll withstand the relatively long cook time.

Once the noodles are a deep golden-brown, Sohla makes a soffritto—a slow-cooked mixture of onion, garlic, and tomato paste—and bolsters it with anchovies and lemon juice. The anchovies provide the umami jolt and the lemon brings brightness. All together, this flavor-packed base forms the foundation of the fideos, replacing seafood, chicken, or vegetable stock.

After the chicken thighs and noodles go back in the pan, Sohla sends the skillet into the oven, for a gentle, even cook and a crunchy, spiky top. When you serve the fideos, don’t be surprised if your guests fight over those crispy, browned noodles. But sit back and let them have at it: You’ll know that underneath lies the jammy, tomato-y, super savory, tender noodles that just might be the best part.

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