Sanz admits that the recipe is a little complicated, but well worth the effort. She offers this pair of tips: When cooking the fideo, don’t stir the mixture too much or the bottom won’t get crusty and crunchy; and be sure to taste throughout the whole cooking process. “If you need to add more salt and pepper, add more salt and pepper.”
The vegan fideuà has been a big hit in the restaurant, Sanz says. “It’s one of our most popular dishes right now.”
If you want to catch Sanz in action, she’ll be cooking paella at the Scottsdale League for the Arts fundraising event, Cooks + Corks, Friday, Nov. 2. The event will take place at Four Seasons Resort Scottsdale.
Pumpkin Soup Ingredients
1 butternut squash, peeled and cut into small chunks
1 medium carrot, peeled and cut into small pieces
2 celery stalks, cut into small pieces
1 medium yellow onion, cut into small pieces
3 medium garlic cloves
2 guajillo chilies without seeds and stems
½ cup white wine
1 cinnamon stick
2 qts. vegetable stock
Salt and pepper to taste
Place a large pot on the stove under medium heat. Let the pot get hot and then add 4 tbsp. olive oil. Once the oil is hot, add all the vegetables, reduce the heat to medium low and let the vegetables start releasing their aroma and start sweating. Once the vegetables start cooking and getting color, add the white wine, cinnamon stick, guajillo chilies and salt and pepper. Let the wine reduce by half, add the stock and let it cook for about 30-40 minutes on very low flame. Once the veggies are cooked puree it all in the blender. Season to taste and keep warm.
2½ cups fideo No. 0
½ yellow onion, small dice
5 garlic cloves, sliced
3 tbsp. olive oil
4½ cups pumpkin soup
Salt and pepper to taste
Place a big sauté pan (or if you have a large paellera) under medium heat, let it get hot and then add the olive oil. Once the olive oil is hot, add the garlic, onion and fideo. The pasta needs to be completely coated with the oil for it to get brown and toasty. Once the pasta is toasted add the hot pumpkin soup. Bring the heat to a low simmer. The pasta will take around 6-8 minutes to cook. You can stir it once or twice but that’s it. You want to let the broth work its magic and get that crunchy bottom on the pasta.
In the restaurant, we use different vegetables to garnish, such as roasted Brussels sprouts, roasted wild mushrooms, roasted delicata squash and pomegranate chermoula.
Pomegranate Chermoula Ingredients
2 bunches parsley, minced
2 small garlic cloves, minced
5 Calabrese chilies, sliced
1 tsp. toasted cumin powder
1 tsp. toasted coriander
3 lemons (zest and juice)
3 tbsp. pomegranate juice
1 fresh pomegranate (all the seeds)
5 tbsp. extra virgin olive oil
Place all ingredients in a bowl. Add olive oil and season with salt and pepper.