Skip to content

Chris Hastings Shares OvenBirds’s Catalan Pasta Specialty


By Jan Walsh click here for Video
Photography by Beau Gustafson

Today I am in the kitchen with executive chef Chris Hastings at OvenBird. Hastings is preparing a popular seafood fideos (Spanish for noodle—a short cut vermicelli) recipe. He and his wife, Idie, are also the owners of OvenBird and Hot and Hot Fish Club.

At OvenBird everything is cooked over a live fire, and food is served in small plate format, inspired by the live fire traditions of Spain, Portugal, Uruguay, and Argentina.

Fideos with Shellfish, Alabama Shrimp, and Aioli


5 cups fideos (thin pasta)

¾ cup chorizo, diced and rendered

4 tablespoons extra virgin olive oil

15 shrimp, peeled and deveined

5 mussels

5 littleneck clams

¾ cup sofrito (see recipe below)

5 quarts seasoned fish stock, heated and with 1 pinch of saffron

1 ¼ cup English peas (if in season)

1 cup aioli

Salt and pepper to taste

1 lemon, halved and seeded

3 tablespoons fresh Italian parsley, cleaned and minced


Place olive oil and chorizo in a paella pan on low heat. Render chorizo and add pasta to toast for about 1 minute. Add sofrito, salt, and pepper. Next, add stock to cover by ½ inch. Turn the heat on medium high, and when it comes to a simmer, add the shrimp and let it cook for 1 minute. Turn shrimp. Add clams and mussels. When they open, add the English peas, and turn heat off. The pasta should be cooked al dente. Garnish with aioli, a grilled lemon half, and minced fresh parsley.

Sofrito Recipe

6 red bell pepper, minced

6 onions, minced

12 garlic cloves, minced

24 tomatoes, seeded, skin removed and diced

1 1/8 cup olive oil

3 bay leaves

1 tablespoon Pimenton de la vera*

2 pinches saffron

Salt and pepper, to taste

Place the bell pepper and onion in olive oil in a pan over medium heat and sweat them until they become translucent.** Add the rest of the ingredients and cook over medium heat until all of the liquid has evaporated and the vegetables are soft. Readjust seasoning with salt and pepper and cool.

*Editor’s note: You can substitute smoked paprika.

**Editor’s note: Sweating means the vegetables release moisture but not that they become brown.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Bigswedefood Instagram

Cultivator’s Calendar May 26th. What surfaced in my Qigong play this morning was not the simplicity of the movement but the grand complexity of union with the Tao the simple movement in Qigong brings forth. We are all so enamored with flashy movement and feats of flexibility, agility and strength that we miss entirely the mystical presence we are everywhere connected to. We are all so thirsty for this connection yet we keep drinking from poisoned wells thinking it is better than nothing. Today make a change, take a drink from the big well always filled with water, slow down reorder those pesky habits to allow for stillness. #taichichuan
Cultivator’s Calendar May 25th. It is wiggly out there folks. One of the things we humans do is to close ourselves off when there is pain. Shields go up. This many times makes us feel even more isolated and angry. Reach out today feel your connection to your community and those around you. If you are a cultivator reach outward and feel your connection one way to do this from a Tai Chi perspective is Play Chan Su Chins and let the web of life move you. With Qigong you can play 9 shine activities which is fundamentally about protective Qi. Which funny enough you imagine shining out brightly in all directions. Another activity is Fong Son Gung the true breath. Inhale see energy coming into every pore of your body exhale imagine you are a big shining lightbulb. #taichichuan
Cultivator’s Calendar May 24th. Keeping a relaxed and playful state of mind, where you consider everything a happy accident wherever life leads you today seems like a good way to proceed looking at all of the daily Energetics. Let’s see how it goes huh? #taichichuan
Cultivator’s Calendar May 23. There is a strength that can be accessed by gentleness called wise force. As if you hold and express movement from a place where you are touching something delicate that you don’t want to injure. This kind of movement is a doorway that leads to a conversation with the Tao. One listens more than one pronounces. This wise force allows space for something mysterious to attend. #taichichuan
%d bloggers like this: