Spanish Pork and Fideo Noodles Cazuela (Stovetop Casserole) Recipe

Ingredients

• ½ cup (about ¼ lb) cubed smoked Spanish chorizo
• 1½ lbs of pork chops or pork tenderloin, sliced into chop sized pieces (I used tenderloin as it was what I had)
• salt and pepper to taste
• 3 T extra virgin olive oil
• 2 medium-large onions, chopped
• 1 bell pepper, chopped
• around 5 roasted piquillo peppers, chopped
• 3-5 garlic cloves, minced
• 1½ cups dry white wine, divided
• ¼ t dried thyme (I used a mix of fresh and dried, use what you have)
• 2 medium-large tomatoes, peeled, chopped (I used frozen)
• 2 bay leaves
• 2½ t smoked Spanish paprika (pimentón-I use dulce, i.e., not hot), divided
• pinch of saffron
• 4 cups water, divided
• 12 oz angel hair, vermicelli or spaghetti, broken into quarters (you are aiming for ½-inch pieces, but I found that too difficult)
View Full Recipe at The Spiced Life