Fideos a la cazuela – Catalan noodle stew with pork ribs and sausage

Ingredients for 4 portions

• 2Ñora peppers
• 500 gPork ribs, chopped into small pieces
• 2Butifarras, in pieces
• to tasteSalt
• 4 tbspOlive oil
• 1Yellow onion, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika, sweet
• 1.2 lChicken stock, hot
• 300 gPasta, thick fideo noodles (no. 3–4)
• 2 clovesGarlic, peeled
• 20 gAlmonds, toasted
• 2 tbspParsley, chopped
• 1 gSaffron, a few threads

Method

1. Remove the stalks and seeds from the ñora peppers and soak them in hot water.
2. Heat the oil in an earthenware casserole or wide pot. Season the ribs with salt and brown them with the sausage over a medium-high heat for about 10 minutes, until well coloured. Lift out the sausage and set aside.
3. Add the onion and cook gently for 10 minutes, until golden.
4. Scrape the flesh out of the ñoras with a spoon and add it to the pot with the tomato and paprika. Fry for 10 minutes, until the tomato is dark and its liquid has cooked off.
5. Pour in the hot stock, return the sausage and simmer for 20 minutes to soften the ribs.
6. Meanwhile, pound the garlic, almonds, parsley and saffron in a mortar with a splash of stock to make a paste.
7. Stir in the noodles and the picada and cook over a medium heat for 10–12 minutes, until the noodles are tender and a little broth remains. Check the salt.
8. Leave to rest off the heat for 3 minutes and serve from the pot.

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