Four servings: 400 gm small noodles; Sofrito base (1 onion, 6 tbsp tomato
purée)
300 gm pork spare ribs cut into 1-inch pieces (or pork lean meat, chopped into
1-inch dices); 100 g fresh/frozen green peas (they can be replaced by canned
ones but must be rinsed to avoid the excess of salt they contain, and added at
the last moment).
Preparation: Fry the spare ribs/pork meat to a brown color, salt and reserve on
a dish; add the sofrito base to the still-hot oil, and stir from time to time to avoid
adherence to the casserole, and keep simmering for 15 ms; then add the fried
meat and the juices (gravy) that it may have released, pour in a glass of white
wine, stir and allow a ten-minute cooking on a low fire ring. After this time, add
the fideos, the green peas, as well as some 500 cc of water (which can be
enriched with a stock cube, and if so be careful when adding salt to the dish)
and keep simmering for 11 to 13 ms, depending on dente options. Keep an eye
on the casserole to monitor that fideos don't get stuck and allow, if necessary,
some more water. In general, fideos are not served dry or too soupy. You can
also pre-cook fideos on another casserole for 5 ms, so they release the starch
they contain Therefore, the time left for obtaining a desired dente option may
vary from 6 to 8 ms.
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Lobster Casserole (Caldereta de Langosta) (34)

35