Spanish Mushroom Fideua

Spanish mushroom fideuà made with toasted thin noodles, browned mushrooms, tomato, saffron, and smoked paprika in one skillet.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz thin noodles
• 12 oz mushrooms
• 1 medium tomato
• 2 cups vegetable broth
• 2 tbsp olive oil
• 0.5 tsp smoked paprika
• 1 pinch saffron threads
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Break the noodles into 2-inch pieces. Wipe the mushrooms clean and slice them. Dice the tomato. (about 5 min)
2. Heat the olive oil in a wide, deep skillet over medium heat. Add the broken noodles and toast, stirring often, until lightly golden, 3 to 4 minutes. Transfer them to a plate. (about 4 min) — Medium heat
3. Add the mushrooms to the skillet and cook, stirring occasionally, until browned and their moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium-high heat
4. Stir in the diced tomato, smoked paprika, saffron, salt, and black pepper. Cook until the tomato softens and becomes saucy, about 3 minutes. (about 3 min) — Medium heat
5. Pour in the broth and return the toasted noodles to the skillet. Stir once to distribute them, then bring the broth to a gentle simmer. (about 3 min) — Medium-high heat
6. Simmer uncovered without stirring until the noodles are tender and most of the broth is absorbed, 8 to 10 minutes. Remove from the heat and rest for 5 minutes before serving. (about 15 min) — Low heat