Fideos a la Cazuela

Ingredients

• 400 gfideo noodles — short number two pasta
• 300 gpork ribs — cut into small pieces
• 2botifarra sausages — sliced
• 1onion — finely chopped
• 3ripe tomatoes — grated
• 3 clovesgarlic — minced
• 1 tbspsweet pimentón
• 900 mlpork or chicken broth — hot
• 60 mlextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by heating 60 ml of extra virgin olive oil in a wide casserole over medium-high heat. Add the 300 g of pork ribs and 2 botifarra sausages, and brown them on all sides. This will take several minutes, and you should look for a deep golden color on the meat, which will add rich flavor to the dish. Once browned, remove the meat from the casserole and set it aside on a plate.
2. In the same casserole, add the 400 g of fideo noodles to the remaining fat. Stir the noodles frequently, allowing them to toast evenly. You want them to reach a golden brown color, which will impart a nutty flavor and help them remain separate in the final dish. This step is crucial for developing the characteristic taste of Fideos a la Cazuela.
3. While the noodles are toasting, finely chop 1 onion and 3 cloves of garlic. Once the noodles are golden, push them to the side of the casserole and add the chopped onion and garlic to the center. Cook them until the onion becomes translucent and the garlic is fragrant, which will form the base of the dish's flavor.
4. Grate 3 ripe tomatoes and add them to the casserole, stirring to combine with the onion and garlic. Cook the mixture until the tomatoes have reduced and thickened slightly, forming a sofrito. This will take a few minutes and should result in a rich, aromatic base.
5. Sprinkle 1 tbsp of sweet pimentón over the sofrito and stir well to combine. The pimentón will add a smoky depth to the dish, so ensure it is evenly distributed. Return the browned meat to the casserole, mixing everything together.
6. Pour in 900 ml of pork or chicken broth, stirring to ensure all ingredients are well combined. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Allow the fideos to cook until they are just tender and the liquid has been almost completely absorbed, which will create a cohesive and flavorful dish.
7. Once the fideos are cooked to your liking, remove the casserole from the heat and let it rest for a few minutes. This brief resting period allows the flavors to meld and the dish to settle. Serve the Fideos a la Cazuela with alioli or grated cheese, as preferred, to complement the rich, savory flavors.