Meat fideuà

Ingredients

• 500 gpork loin
• to tastesalt
• to tasteground black pepper
• 50 mlolive oil
• 2garlic cloves
• 1/2onion
• 1green pepper
• 100 mlcrushed tomatoes
• 1/2 teaspoonpaprika
• 350 gfideuà noodles
• 1 litremeat stock

Instructions

1. 1

   Prepare the ingredients

   Cut the 500 g pork loin into bite-sized pieces, trimming away any excess fat if needed. Peel and finely chop the 2 garlic cloves, half an onion and green pepper, keeping the pieces fairly even.

2. 2

   Brown the pork

   Season the pork with salt and freshly ground pepper to taste. Heat a couple of tablespoons of olive oil in a wide casserole over a high heat and brown the pork on the outside while keeping it juicy inside. Transfer it to a plate and set aside.

3. 3

   Cook the sofrito

   Use the same casserole to make the most of the pork juices. Add another 2 tablespoons of olive oil and cook the garlic; before it colours, stir in the onion with a pinch of salt. If it begins to stick, add a splash of water. Once the onion is translucent, add the pepper and cook until softened. Pour in 100 ml crushed tomatoes and simmer until the mixture is thick and reduced.

4. 4

   Toast the noodles

   Wipe the base of the casserole lightly if needed, then add the remaining olive oil and the 350 g fideuà noodles. Toast over a medium heat, stirring constantly so they colour evenly without burning.

5. 5

   Combine and add stock

   Return the reserved pork and the vegetable sofrito to the casserole. Stir everything together for a minute so the noodles take on the flavours, then pour in 1 litre of meat stock, preferably hot, until the contents are covered.

6. 6

   Cook the fideuà

   Turn the heat up and cook at a high heat for the first 5 minutes. Lower it to medium-low and cook for about 10 minutes more. Keep an eye on the noodles: the fideuà is ready when the stock has been absorbed and the noodles begin to curl upwards.

7. 7

   Serve the dish

   Serve the meat fideuà with homemade alioli.

What is meat fideuà?

Fideuà is a Valencian dish of short noodles cooked in a wide pan with stock, often associated with seafood. This version swaps in pork and meat stock for a savoury, filling variation.

The method builds flavour in stages: brown the meat, cook the vegetables into a reduced sofrito, then toast the noodles before adding stock. That sequence gives the noodles plenty of flavour as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 37g protein, 69g carbs, 14g fat.

The noodles provide most of the carbohydrates, while the pork contributes much of the protein and some of the fat. Olive oil also adds fat; serve a sensible portion with vegetables or salad to round out the plate.

Choose the pork and noodles

Pork loin: cut it into similar-sized pieces so they brown at much the same rate. Trimming excess fat is optional, as the recipe calls for removing it only if necessary.

Fideuà noodles: use noodles made for fideuà if available. Their shape and size suit this style of pan-cooked dish.

Build the sofrito

Aromatics first: cook the garlic briefly, then add the onion and green pepper so they soften without scorching. A splash of water can help loosen anything sticking to the pan.

Reduce the tomato: let the crushed tomatoes simmer until the sofrito is thick rather than watery. This helps keep the flavour concentrated before the stock goes in.

Toast without burning

Steady heat: toast the noodles over medium heat and keep them moving, as the recipe directs. Even colouring adds a toasted note, while unattended noodles can catch quickly.

Pan space: a wide casserole gives the noodles room to toast and cook in the stock. If yours is narrow, stir carefully so the ingredients are distributed as evenly as possible.

Watch the liquid and doneness

Hot stock: adding the stock hot helps keep the cooking process moving. Pour it in after briefly mixing the pork and sofrito with the toasted noodles.

Doneness cue: the recipe gives a total cooking sequence of 5 minutes on high heat followed by about 10 minutes on medium-low. Look for absorbed stock and noodles beginning to curl upwards, and check that the noodles are tender.

Serving ideas

Serve the fideuà as soon as it is cooked, with homemade alioli as suggested in the method. The garlic sauce brings a creamy contrast to the toasted noodles and savoury pork.

For a balanced plate, add a crisp green salad or simply cooked vegetables alongside. Keep the fideuà as the main part of the meal.

Recipe notes & tips

• Cut the pork into evenly sized pieces for more consistent browning.
• Keep the garlic moving and add the onion before it begins to colour.
• Let the tomato sofrito reduce until thick before adding the noodles.
• Stir the noodles continuously while toasting them over medium heat.
• Use hot meat stock to avoid slowing the cooking when it goes into the pan.
• Check the noodles for tenderness as the stock is absorbed.

Variations

• Add mushrooms: cook them with the pepper for an earthy variation.
• Use chicken: replace the pork loin with bite-sized pieces of chicken.
• Add peas: stir them in with the stock for a little extra colour.
• Make it spicier: add a pinch of chilli with the paprika.
• Serve with lemon: offer wedges at the table for a fresh, tangy accent.

Common mistakes to avoid

• Crowding the pork: brown it in batches if needed so it sears rather than steams.
• Burning the garlic: add the onion before the garlic takes on colour.
• Watery sofrito: simmer the tomato until thick and reduced before moving on.
• Scorching the noodles: use medium heat and stir continuously while toasting.
• Adding cold stock: heat it first so the pan does not lose as much heat.
• Stopping too early: check that the noodles are tender and the stock has been absorbed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a small splash of water or stock, until piping hot; the noodles may soften further.

Frequently asked questions