Preparation info
  • Serves


    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

Punctuating this book, like well-hidden Easter eggs, are a few non-Italian recipes. This Valencian recipe made the cut because it is perhaps the best thing to do with vermicellini. It is basically a paella, with noodles in place of rice.


  • 250 g vermicellini
  • 1 medium onion, chopped relatively finely
  • 1 red pepper, seeded


Fry the onion, both kinds of pepper and the garlic in the oil with a pinch of salt over a medium-low heat. Cook for a good 15 minutes, until jammy. Add the tomatoes and cook for a few minutes more. Cut the head from the fish (do this in advance and use in the fish stock, if making your own), and cut the flesh across into six to eight bone-in chunks.

Season the fish well and add to the p