Vegetable Fideuá 

Ingredients

• 1 large tomato
• 2 1/2 cups homemade or low-sodium store-bought vegetable or chicken broth
• Large pinch saffron threads
• 6 tablespoons extra virgin olive oil, divided use
• 1 medium onion, about 8 ounces, diced
• 1 red or orange bell pepper, about 8 ounces, diced
• 6 garlic cloves, minced
• 8 ounces cremini or baby bella mushrooms, halved then sliced into thin wedges
• 8 ounces asparagus, trimmed and sliced on the diagonal into 2-inch pieces
• 2 cups fideos, uncooked
• 1 teaspoon pimentón, more to taste
• 1 teaspoon coarse sea salt, more to taste
• 1/2 teaspoon freshly ground black pep

Directions

Step 1

Use a box grater to carefully grate the tomato, holding it in the palm of your hand; discard the skin or mince it to add to the dish. Set aside.

Step 2

Heat the broth in a saucepan and add the saffron; keep warm on a burner. Heat a large wok or paella pan. When hot, add 3 tablespoons olive oil, the onions, bell peppers, and garlic. Sauté until soft, about 5 minutes. Push to the edges and add the tomato (with the minced skin if using) and cook for 2 minutes. Push to the edges, add 2 more tablespoons olive oil, and sauté the mushrooms until browned; add the asparagus and cook 2 more minutes.

Step 3

Push all the vegetables to the edges of the wok and add the final tablespoon of olive oil and the fideos, stirring them into the oil. Add the pimentón, salt, and black pepper. Fold in the vegetables, mixing well.

Step 4

Pour in the broth with the saffron (it should just cover the pasta and vegetables); bring to a low boil and cook for 6 minutes. Lower the heat, add the peas, and continue cooking, without stirring, until the broth is all absorbed, another 3 to 5 minutes. Taste to see if the pasta is tender (if not, add another 1/4 cup broth and cook for 3 more minutes). Season to taste with more salt and/or pimentón.

Step 5

Remove from heat, cover the pan, and let steam for 5 minutes before serving.