Spanish Cod Fideuà | Valencian Toasted Pasta

Break the dry spaghetti by hand into pieces about 2-3 cm long (similar to traditional Spanish fideos noodles). Rinse the cod fillets, pat them thoroughly dry with paper towels, then cut them into bite-sized 3-4 cm cubes. Season lightly with salt and pepper.

Finely dice the onion and kapia pepper. Crush and mince the garlic cloves, and finely chop the fresh parsley. Heat the vegetable stock in a small saucepan until hot.

In a large, wide pan (preferably a paella pan or cast-iron skillet), heat 2 tablespoons of olive oil over medium heat. Add the cod pieces and cook for 1-2 minutes per side until lightly browned on the outside, but still tender and juicy on the inside. Remove to a plate and set aside.