In Spain, fideos is a classic noodle dish prepared in the manner of paella. The noodles are sautéed to give them some color, then they are cooked in stock until the liquid is absorbed in the manner of rice. In the Turkish book Sefarad Yemekleri, these fried noodles are called skulaka, and in some Greek cookbooks they are called fideikos. Fidellos is a Ladino term. Coiled vermicelli or fedelini are the noodles of choice. If you are using the coils, there is no need to break them up, but if you are using long pasta, you will need to snap it into shorter lengths. Some recipes add tomatoes to the cooking liquid. Use vegetable stock or water for a dairy meal, meat or poultry stock for a meat meal.
If using fedelini, break it into
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