In Spanish, Fideo means noodle. Fideo is a type of pasta commonly used in soups. Fideo can be short ( about 2–3 cm ) or long (varies, Asian noodles are also called “fideo”).
– Wikipedia
The first time I’ve had Fideos was at a wine class held at Barcelona Wine Bar in Greenwich back in March. The wine class, led by sommelier José Valverde, focused on the region of Montsant/Priorat. At the class, the wines were paired with delicious food prepared by Chef Michael Lucente. One of the dishes he prepared was a non-traditional Fideos Paella with short fideos, bacon, pork belly, turnips, Mangalica ham, pata negra, onions, and broth in a paella pan. In the final 3 minutes of cooking, he cracked eggs on top and baked it in the oven. The end result – an amazing dish that was full of flavor – a little bit of spice and lots of richness from the meat and broth.
For days I thought about how delicious the dish was and requested Chef Scott Quis of Barcelona Stamford to prepare it for my birthday. His version was similar to Chef Michael’s, but had green onions and dollops of aioli on top of the crisp noodles. A delicious variation.
Fideos prepared by Chef Scott Quis of Barcelona, Stamford
Greenwich and Stamford are the only two Barcelona locations where I’ve had fideos. You may not see them on the dinner menu, but you could always request them in advance when you make your reservation. If they have the ingredients available, they will make the dish for you. (Yep, that’s a little tip from us).
Barcelona’s Brookline and New Haven restaurants has Lobster Fideos on their menu. Fairfield offers Fideos with Littleneck Clams, Andouille Sausage, and Pork Belly. Got your mouth watering?
If you try any of them, let us know what you think.
