Ingredients

1 medium onion, chopped

4 garlic cloves, finely chopped

1 red bell pepper, seeded and sliced lengthwise

1 cup frozen green beans or peas

1 - 15 ounce can fire-roasted tomatoes

1/2 teaspoon saffron threads

1 teaspoon smoked paprika

2 cups whole grain angel hair pasta, broken into 1-inch pieces

2 1/2 cups Vegetable Stock

freshly ground black pepper

garnish with fresh chopped parsley, kale, or cilantro

Instructions

1. Heat paella pan or large skillet over medium-high heat. Add onion and bell pepper and saute for 4-5 minutes, adding a tablespoon or two of water to prevent sticking. Add garlic and saute another 2 minutes.

2. Stir in fire-roasted tomatoes, smoked paprika, and a few grindings of black pepper and cook for 2 minutes. Mix in pasta and saffron, stirring until well combined and cooking for 2 minutes.

3. Add vegetable stock to the pan giving it a gentle stir so everything is combined. Add the green beans to the top of the pasta mixture, do not stir again or at any point after this as it will change the texture of the dish.

4. Let the dish come to a simmer and cook for 9 minutes and there is very little vegetable stock remaining.

5. Lower the temperature to a low-medium heat and simmer for another 3 minutes. After 3 minutes and there is no vegetable stock left, remove the pan from the heat and cover with aluminum foil and let the fideua rest for 5 minutes. Remove the foil and garnish with fresh parsley, kale, or cilantro before serving.

Note: Serve with your favorite hot sauce, I like Cholula Chipotle Sauce with this dish.