Fideo is a Spanish pasta that is equivalent to angel hair pasta. Unlike regular pasta, fideos are stir fried dry until browned, and water or broth is added to the browned fideos until absorbed and tender, not unlike paella. Jose Andres is a Spanish chef who trained under Adria Ferran, and he is supposed to have brought the concept of small, tapas style dishes to America. I’ve been itching to try this recipe of his for a while, and I finally got around to it. Read the rest of this entry »