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.

Ingredients

• 1 pound new or creamer potatoes, preferably all the same small size, scrubbed and patted dry
• 6 tablespoons extra virgin olive oil, divided use
• Coarse sea salt
• 1/2 teaspoon dried rosemary leaves or the leaves from one fresh sprig
• 1 large onion, cut into slivers
• 4 garlic cloves, sliced
• 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1 to 1 1/2 pounds cod tenderloin or fillets
• Freshly ground black pepper
• Optional garnish: 4 raw garlic cloves, sliced

Directions

Step 1

Place the potatoes in a baking dish that will be large enough to hold them and the fish. Drizzle the potatoes with 2 tablespoons olive oil, a sprinkle of salt, and the rosemary. Bake at 375°F for 30 to 40 minutes.

Step 2

While the potatoes are baking, heat a frying pan over medium heat. When hot, add 2 tablespoons olive oil and the onions; cook for 10 minutes, until soft and translucent, then add 1/2 teaspoon salt, the garlic, and thyme. Continue cooking just until the garlic softens; remove from heat.

Step 3

Turn the oven down to 350°F, then carefully take the baking dish out of the oven and use a kitchen mallet or a metal spatula to smash each potato, exposing the flesh (if the potatoes don’t give easily, put them back in the oven for another 15 minutes). Move them to the perimeter of the dish and fill the center with the onions and garlic. Place the fish right over the onions. Drizzle the fish with the remaining olive oil and sprinkle with salt and pepper.

Step 4

Bake for 10 minutes, then take the dish out of the oven, flip each potato, and use a serving spoon to drizzle the fish with olive oil from the bottom of the dish. Return to the oven for another 10 minutes or until the fish feels firm to the touch. Serve the fish topped with the onion mixture and raw garlic, if desired, and with the potatoes on the side.