Fideuá with green mojo
accompanied by cherry tomatoes, black olives, cauliflower and pepper
Inspired by the traditional technique, but transformed to a version you can do at home. Both the garlic and parsley seasoning and the base of sautéed vegetables make this dish irresistible!
egg, wheat, celery, soya, gluten
Garlic & parsley seasoning
Pitted black olives
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring plenty of water to a boil in a pot for the cauliflower. Add salt to taste. Wash the vegetables. Cut the cauliflower into small florets. Peel and chop the onion. Chop the Italian pepper. Cut the cherry tomatoes and olives in half.
Cook the cauliflower in the boiling water for 3 minutes. Remove from the pot and set aside. The water can be used to cook the fideuá later.
For the mojo: heat 1 tablespoon of oil in a frying pan and sauté the pepper and onion for 2 minutes with a pinch of salt. Place the sautéed vegetables in a tall glass and add the parsley leaves and the parsley and garlic seasoning. Blend everything with a hand blender to a green sauce.
Place the sauce back in the pan and add the fideuá pasta. Sauté it for 1 minute and then add 300ml of water together with the broth. Bring it to a boil, reduce the heat to let it simmer. Add the cherry tomatoes, olives and cauliflower. Mix it together. Let it cook until the water has completely evaporated and the pasta starts to squeak. This means that they're starting to toast at the bottom of the pan. From that moment, cook everything for 1 more minute and turn off the heat.