We loved this recipe so much, that I’ve decided to adapt it again. I guess having the chorizo on hand (for the breakfast tacos) had me thinking “Spanish”. It’s not Romanesco cauliflower season yet, so I substituted asparagus (sauteed in a little garlic and olive oil), instead – peas would be good, too. We are not fans of clams, so I used two shredded chicken breasts (leftover from the rotisserie chicken that I used in the tortilla soup – it’s been stowed in the freezer since then) and the remaining half-link of chorizo left over from the breakfast tacos. I also added a little bit of pimenton (Spanish smoked paprika) to the sauce when I added the saffron. I also baked the dish in a large casserole instead of the individual dishes, just for simplicity. This photo was taken before I sprinkled the parsley on top. Believe it or not, this dish came together in all of 10 minutes. The most time-consuming thing was washing and cutting the asparagus. The chicken and chorizo were already cooked; I had pre-toasted the fideos a couple of days ago when I was working in the kitchen and already had the oven going. Yay – forethought! This is going to be lunch for Hubby and me, but I’m sure we’ll have some leftover for the kids for their lunches tomorrow. We haven’t even eaten it yet, but it sure smells good! I already have something else planned for dinner tonight (stay tuned).