Catalan Toasted Vermicelli in Tomato Broth

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Fideos Rossejats is a humble Catalan home dish where thin vermicelli noodles are first toasted golden in olive oil, then gently baked in a rich tomato and sweet paprika broth until plump and deeply savory. Served simply with a squeeze of lemon, it is the Mediterranean answer to comfort food, light yet full of warm Iberian flavor.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 10 gProtein
• 520 mgSodium
• 380 mgPotassium
• 40 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For toasting the noodles

• 250 g thin vermicelli noodles (fideos No. 0 or angel hair)
• 3 tbsp extra-virgin olive oil

For the tomato base

• 1 small onion, finely diced
• 4 garlic cloves, thinly sliced
• 400 g ripe tomatoes, grated (or 1 can crushed tomatoes)
• 1 tsp sweet Spanish paprika (Pimentón de la Vera)
• 1/2 tsp smoked paprika
• 1 dried bay leaf
• 1 tsp fine sea salt, plus more to taste

For the broth and finishing

• 750 ml hot chicken or vegetable broth
• 60 ml dry white wine (optional)
• 2 tbsp chopped flat-leaf parsley
• Lemon wedges, to serve

Directions

1. Preheat the oven to 180°C (350°F). Break the vermicelli into roughly 4 cm (1.5 in) pieces so they are easy to eat with a spoon.
2. Heat the olive oil in a wide oven-safe paella pan or large skillet over medium heat. Add the vermicelli and toast, stirring constantly, until evenly deep golden brown, 3 to 5 minutes. Transfer to a plate and set aside.
3. In the same pan, sauté the onion over medium heat until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the grated tomatoes, both paprikas, bay leaf, and salt. Cook, stirring often, until the mixture darkens and thickens to a paste-like consistency, 8 to 10 minutes.
5. Pour in the wine (if using) and the hot broth, scraping the bottom of the pan to lift any caramelized bits. Bring to a gentle simmer.
6. Return the toasted vermicelli to the pan and spread it out evenly so most of it is just submerged. Transfer the pan to the oven and bake for 12 to 15 minutes, until the noodles are tender and almost all the liquid has been absorbed.
7. Remove from the oven, cover loosely with a clean towel, and rest for 3 minutes so the noodles finish soaking up the broth. Scatter parsley over the top and serve directly from the pan with lemon wedges on the side.

Cook’s Notes

• Watch the noodles very closely while toasting; they go from golden to burnt in seconds.
• Use the ripest, sweetest tomatoes you can find in summer, or a good quality canned San Marzano in winter.
• For a heartier one-pan meal, add 80 g diced cured chorizo with the onions and skip the meat in the broth.
• A small pinch of sugar balances the acidity of the tomatoes if they taste sharp.
• The dish should be slightly soupy when it comes out of the oven; it sets as it rests.

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