This dish is really a noodle version of paella and originates from the same area of Spain around Valencia. A picada is a traditional sauce made from nuts and bread, which is used to thicken dishes.
2 tablespoons olive oil
1 tablespoon sweet smoked paprika
½ teaspoon cinnamon
3 cloves garlic, crushed
¼ cup chopped flat-leaf parsley
½ cup fresh white breadcrumbs
½ cup sherry, white wine or water
3 tablespoons olive oil
500 grams free-range or organic pork fillet, sliced ½ cm thick
1 onion, very finely chopped
2 cloves garlic, crushed
200 grams vermicelli, broken into 4 cm lengths
1 x 400 gram tin crushed Italian tomatoes
finely grated zest 1 lemon
juice of ½ lemon
2½ - 3 cups chicken stock
sea salt and freshly ground pepper
3 tablespoons chopped coriander or flat-leaf parsley
Picada: Heat the oil in a large sauté pan and fry the paprika, cinnamon, garlic, flat-leaf parsley and breadcrumbs until crisp. Scrape into a bowl and stir in the sherry. Set aside. Do not wash the pan.
Fideuá: Add the olive oil to the pan and heat. Season the sliced pork and cook for 1 minute each side. Remove and set aside. Add the onion and garlic and cook until soft. Increase the heat and add the vermicelli, turning with tongs to coat in the oil. Cook for 2 minutes.
Combine the picada, crushed tomatoes, lemon zest and juice and 2½ cups of stock. Tip into the dish and season. Simmer gently until the pasta is tender, stirring occasionally. Add a little more stock if the dish is drying out and the pasta is not cooked, but the finished dish should not be swimming in liquid. Add the pork and any juices and simmer for another few minutes to finish cooking the pork.
To serve: Add the coriander and serve immediately.