Fideos are thin, often toasted noodles that are used in a paella-like Spanish dish called fideuá. Chris Ainsworth cooks his fideos over the grill with a saffron-scented ham-hock broth and head-on prawns, but the recipe is also good with standard shrimp. More Delicious Shrimp Dishes
The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth, chopped ham, scallions and shrimp separately. Store the toasted fideos in an airtight container at room temperature. Warm the ham hock broth before using.
This might seem like white-wine food, but most Spaniards—and guests at MacLachlan's party—drink red wine with fideos. The dish is rich enough to go well with fairly hearty bottlings, such as a blend of Cabernet Sauvignon, Merlot and Syrah.