Spanish Noodles Recipes

SPANISH NOODLES AND GROUND BEEF

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

SPANISH NOODLES AND GROUND BEEF

Steps:

• Cook beef, green pepper and onion until meat is no longer pink and drain.
• Stir in the noodles, tomatoes, water, chili sauce, salt and pepper.
• Cover and cook over low heat for 15-20 minutes or until the noodles are tender.
• Top with bacon and cheese.

SPANISH NOODLES & GROUND BEEF

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.

SPANISH NOODLES RECIPE

Steps:

• Heat a non-stick skillet over medium-high heat and add oil. When oil is hot, add noodles and stir constantly until the majority of noodles are golden brown-approximately 3 minutes.
• Add onion, celery or tomatoes and cook, stirring constantly, for 3 minutes. Add water and bouillon and bring to a boil.
• Reduce heat to medium and cook at a rapid simmer for 5-6 minutes, stirring occasionally. When noodles are tender and water is mostly absorbed, remove from heat. Consistency should be loose, but not soupy.

CATALAN FIDEUà

Steps:

• Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
• Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
• Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
• Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
• Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
• Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
• If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
• Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

SPANISH GARLIC NOODLES

Steps:

• Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron theads and heat with a medium-high heat
• Meanwhile, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
• While the olive oil is heating, grab 1 head of garlic, remove the skins from the cloves and chop the garlic into small pieces
• After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil so all the chopped garlic is coated in the olive oil, then add in 2 cups of Spanish fideos and mix together, cook for 3 to 4 minutes while mixing so the ingredients evenly sautee and they don´t brown to quickly
• After 4 minutes, add in 1 tsp sweet smoked Spanish paprika and lightly season with sea salt & black pepper, mix together until well mixed, then slowly pour in the hot saffron infused vegetable broth into the pan, turn up the fire to a high heat, mix every 1 to 2 minutes so all the noodles are evenly cooked and they don´t stick to each other
• After 5 to 6 minutes and most of the broth has been absorbed by the noodles, but there is still some broth left, place a lid on the pan and lower the fire to a low-medium heat
• After simmering for about 4 minutes, remove the lid from the pan, there should be no broth left in the pan, remove the pan from the heat
• Add 1/2 cup finely grated Manchego cheese and mix together until well combined
• Add to serving dishes and sprinkle with finely chopped parsley, enjoy!

SPANISH NOODLES

Steps:

• Heat diced bacon, ground beef and onion in skillet at medium to medium high heat until browned.
• Add remaining ingredients and cover.
• When mixture begins steaming, switch to low heat and simmer for 35 minutes.

SPANISH NOODLES

Steps:

• 1. Preheated a heavy large pan. Add some oil to lightly saute onions . Next add ground beef. Brown and drain if too much fat. Stir tomato soup into meat and 1/4 to 1/2 can water. Grease a. Large cassetole dish..about 3 qt.size.....layer ss follows some noodles...meat mixture...a third. Of the peas lightly salt and pepper and dot with butter...ending with butter....cover loosely with foil and bake at 350 for 30 mins until heated through...

SPANISH NOODLES

Steps:

• 1. Fry bacon till crisp, drain, but save grease. Add ground meat and onions-cook till meat is browned, stirring often. Drain grease.
• 2. Spread noodles over the meat mixture. Combine the tomatoes, ketchup and worcestershire sauce, then spread over the meat and noodles. You may want to add a little of the bacon grease for flavor, if your doctor allows it.
• 3. Reduceheat to low, cover pan and cook for about 10-15 min. Stir to mix layers.
• 4. Cook until noodles are tender; stir often. Add your favorite seasonings such as garlic or salt and pepper.