Chicken and rabbit fideuá recipe


Although the traditional fideuá recipe is made with fish and shellfish as it is a recipe of marine origin, there are many traditional rice recipes in paella that can be made by substituting the grains of rice for thick noodles, with very pleasant results. Such is the case of this recipe for chicken and rabbit fideuá that we prepare this weekend.

An advantage of these types of dishes is that the cooking time is considerably reduced compared to that of a Bomba rice, which allows us to save about 10 minutes, so this delicious recipe is also great when we are in a bit of a hurry with The time.


For 4 people
  • No.5 noodles 300 g
  • Chicken breast cut into tacos 1
  • Chopped rabbit (medium)
  • Italian green pepper 1
  • 1 tablespoon concentrated tomato
  • Medium garlic clove
  • Water 500 ml
  • Saffron a few strands

How to make chicken and rabbit fideuá

Difficulty: Easy
  • Total time 25 m
  • Elaboration 15 m
  • Cooking 10 m
  • Repose 5m

We start by making the sauce so that it adds a good flavor to both meat and pasta. In the paella we fry the very minced garlic with half of the pepper cut into very small squares. When it is more or less done, add the tomato paste and stir well. We add the pieces of chicken breast and rabbit that we will have asked to cut into small pieces, and we sauté them, stirring so that they are impregnated with the tomato, garlic and pepper that we have fried.

We turn them over and let them cook a little more than when we make rice recipes because the subsequent cooking will be less and we don't want them to be raw inside. We also add the other half pepper that we will cut into medium pieces, which we sauté with the meats until they take on a little color.

Once browned, add the noodles and sauté them a little. I have used the fat noodle of number five in this recipe but you can use the curved noodle of fideuá. I usually prefer to make the recipes for fideuá with cabellín noodles, -as in this cuttlefish fideuá- but I leave this issue of the thickness of the pasta to your liking.

We roast some saffron threads, add them to the paella and add half a liter of water or chicken broth. We stir and taste the salt, rectifying if necessary. Cook over medium heat for two minutes of the time indicated by the pasta manufacturer, which for these thick noodles will be around ten minutes. Once that time has elapsed, we turn off the heat and cover with a cloth, letting our fideuá rest for five minutes before bringing it to the table to finish cooking with the residual vapors.

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