Valencian Fideuà
This Valencian plato is eaten all over Spain. It is a variation on the Spanish paella , using noodles instead of rice. Serves 3 What you need: 1 red bell pepper, diced 1 zucchini, diced 1 tomato, shredded 15 mushrooms, sliced 3 tbsp olive oil other vegetables (optional) 1 (7 oz) package short vermicelli noodles 5 cups vegetable broth 2 tsp salt 1/2 tsp pepper 1 tsp parsley 1 pinch saffron In a paella pan (or similar shaped pan), sauté the peppers, zucchini, and mushrooms in the olive oil for 20 minutes. Add the shredded tomato and sauté for another five minutes. Stir in the salt, pepper, and parsley. Add the dry noodles to the pan and mix in for 1-2 minutes. Add the 5 cups vegetable broth and 1 pinch saffron. Make sure the broth rises slightly above your other ingredients. Leave on medium heat for 17 minutes without stirring. Take the fideuà off heat and let sit for 5 minutes. Taste and add salt if necessary. Your fideuà is ready!