Spanish Garlic Noodles

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3 tbsp extra virgin olive oil (45 ml)

1 head garlic

2 cups Spanish fideos ¨short thin pasta noodles¨ (200 grams)

1 tsp sweet smoked Spanish paprika (2.30 grams)

2 ½ cups vegetable broth (600 ml)

¼ tsp saffron threads (.17 grams)

½ cup finely grated Manchego cheese (45 grams)

handful finely chopped parsley

sea salt & black pepper

Add 2 ½ cups vegetable broth into a sauce pan, along with ¼ tsp saffron theads and heat with a medium-high heat
Meanwhile, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
While the olive oil is heating, grab 1 head of garlic, remove the skins from the cloves and chop the garlic into small pieces
After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil so all the chopped garlic is coated in the olive oil, then add in 2 cups of Spanish fideos and mix together, cook for 3 to 4 minutes while mixing so the ingredients evenly sautee and they don´t brown to quickly
After 4 minutes, add in 1 tsp sweet smoked Spanish paprika and lightly season with sea salt & black pepper, mix together until well mixed, then slowly pour in the hot saffron infused vegetable broth into the pan, turn up the fire to a high heat, mix every 1 to 2 minutes so all the noodles are evenly cooked and they don´t stick to each other
After 5 to 6 minutes and most of the broth has been absorbed by the noodles, but there is still some broth left, place a lid on the pan and lower the fire to a low-medium heat
After simmering for about 4 minutes, remove the lid from the pan, there should be no broth left in the pan, remove the pan from the heat
Add ½ cup finely grated Manchego cheese and mix together until well combined
Add to serving dishes and sprinkle with finely chopped parsley, enjoy!