Catalonia

You may be surprised to see that I have listed Catalonia separately from Spain. Well eventually I might explain this elsewhere in this web site.

Fideos a la catalana

Serves 4-6

• 300g vermicelli or any small soup pasta
• 250g lean pork, diced
• 2 tablespoons olive oil
• 1 tablespoons blanched almonds
• 2 cloves garlic, chopped
• 1 tablespoon chopped parsley
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• a knife tip of saffron strands (about 12 strands soaked in a little boiling water)
• 1 lemon, juice and grated zest
• 1 glass dry sherry or white wine
• 1 large onion, finely chopped
• 2-3 large tomatoes, skinned and chopped (or tinned plum tomatoes)
• 1 small glass water

Set the pasta and the meat aside as you prepare the sauce.

Heat a tablespoon of the oil in a small frying pan. Fry the almonds and garlic until golden, stir in the parsley and let it sizzle and crisp. Tip the contents if the pan into a food processor or a mortar. Process or pestle-pound to a paste with the spices, the saffron and its soaking water, the lemon juice and zest. Dilute with the sherry or wine and reserve.

Heat the remaining oil in a large frying pan, add the meat and the onion and fry gently until the meat is cooked through and the onions are soft and golden 15 to 20 minutes. Push the meat and onions aside and sprinkle in the pasta. Let it sizzle and fry to a rich golden-brown. Add the tomatoes and bubble up, then pour in a glass of water. Bubble up again and stir in the almond sauce. Bubble up again, turn down the heat and leave to simmer gently until the pasta is perfectly tender and the juices almost evaporate - about 10 minutes.

Set the pan in the middle of the table for everyone to help themselves - as with a paella, it is traditional to eat the portion immediately in front of you, working neatly form the outside to the middle.

Good served with bread and crisp lettuce leaves for scooping.