Sausage and Pea Fideua

Fideuà is a national dish in the eastern Iberian region of Valencia. Prepared in exactly the same way as the more widely known Paella, it is made with noodles rather than rice. The name derives from the Catalan fideuada, which translates as ‘lots of noodles’, and it is properly prepared in the traditional wide, shallow Paella pan, although a frying pan does the same thing if you don’t have the proper job. Also, the Fideuà is, like Paella, traditionally a seafood dish, but I am not fond of seafood, hence the use of sausages. I owe the inspiration for this dish to Cuisine magazine, issue 171, page 64, and the very talented Fiona Smith.


6 beef or pork sausages.

¼ cup olive oil.

1 medium onion, peeled, finely chopped.

3 cloves garlic, peeled, finely chopped.

Salt to taste.

Freshly ground black pepper.

2 tsp paprika.

1 400g can chopped tomatoes.

½ cup white wine.

150g dried spaghetti, broken into 70mm lengths.

1 ½ cups chicken stock.

1 ½ cups cooked peas.

1 tblsp rubbed origanum.

Lemon juice.


Remove the skins from the sausages and form the meat into small balls about the size of a 50¢ piece. You should end up with 25-30 meatballs. Set aside.


Heat the oil in a Paella pan over a medium flame and brown the meatballs all over. Remove and set aside. Reduce the heat and add the onion and garlic to the pan. Fry until the garlic starts to turn golden then add the salt and pepper, and the paprika. Fry the paprika for 1 minute then add the tomato and the wine. Bring to the boil, stirring, and reduce the heat. Allow the mixture to simmer for 5 minutes.

Add the meatballs, pasta and stock. Bring back to the boil, then reduce the heat to a simmer and cook the for the time specified on the pasta packaging – probably 10-12 minutes. Sprinkle the peas over the mixture and press into the mixture, but do not stir. Sprinkle with the origanum and cook for another 5 minutes. Squeeze the lemon juice all over and serve immediately.

Serve with: Fresh crusty bread.

Serves: 2.

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