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It is comprised of wheat semolina and hot water from Caldes de Montbui. “Fideo” means “noodles” in Spanish, while “cortado” refers to a “short” length. The name is succinct, and these vermicelli-like Barcelona noodles have a delicate, golden texture.
Fideo noodles can be prepared in two traditional ways. Fideo soup, which hails from Spain, is the other.
Tomatoes, garlic, and onion, whether white or yellow, should be pureed until smooth.
Medium-high heat is ideal for heating oil in a big saucepan.
Cook the fideo noodles for 3 to 5 minutes, stirring occasionally, until they are crisp-tender and golden brown.
Add vegetable broth to your onion-tomato-garlic combination. Salt, paprika, cilantro, and cumin should be added to the mix as well. Bring all ingredients to a boil together.
For approximately 30 minutes, or until the noodles are mushy and the broth is reduced, partly cover the pot and let it boil.
Garnish with fresh cilantro and lime juice before serving in bowls to guests..
Store in a cool dry place. Refrigerate upon opening.