Sure, they may look like broken pieces of thin spaghetti, but fideos are actually a classic and beloved Spanish-style pasta that are often added to soups and stews. My absolute favorite way to use them is in Fideos con Gambas y Almejas, a soul-satisfying soup made with shrimp, clam, and of course these short strands of thin noodles. You can also use fideos in place of rice in your paella. In that case, your paella has actually turned into something called fideua.
In Spain, fideos are numbered according to their thickness. We like the "No. 2" size, which is thin enough to cook to al dente in a few minutes but thick enough to still have substance and textural bite. They're the perfect thickness for chicken noodle soup, for example.
500g bag, Produced in Spain.