A broad skillet of golden noodles scattered with emerald kale, yellow corn, ivory beans, and glossy red peppers, finished with white aioli ribbons, parsley, grated Manchego, and charred lemon wedges.

Charred-Lemon Kale Fideuà with Corn, Piquillo Peppers & Beans

Name: Charred-Lemon Kale Fideuà with Corn, Piquillo Peppers & Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 packed cups lacinato kale Remove tough ribs and thinly slice the leaves; 8 ounces short-cut fideuà noodles or thin vermicelli Break into 1 1/2-inch pieces; 2 ears sweet corn Cut the kernels from the cobs; 1 medium zucchini Cut into 1/2-inch dice; 1 red bell pepper Cut into 1/2-inch dice; 1 cup canned cannellini beans Rinse and drain; 1/2 cup jarred piquillo peppers Pat dry and slice; 4 cloves garlic cloves Finely chop 3 cloves and finely grate 1 clove for the aioli; 1 teaspoon smoked Spanish paprika; 1/4 teaspoon saffron threads Crumble; 1/2 cup dry white wine Use additional vegetable broth instead, if desired; 2 1/2 cups low-sodium vegetable broth Heat; 1/4 cup mayonnaise or vegan mayonnaise; 1 teaspoon sherry vinegar; 1 lemon Halve; 1/2 cup Manchego cheese Finely grate; 1/4 cup flat-leaf parsley Chop; 2 tablespoons extra-virgin olive oil; 1 teaspoon, plus more to taste kosher salt; 1/2 teaspoon black pepper Freshly grind

Golden kale-and-corn noodles with charred lemon aioli.

Category Quick and Easy

Prep 10 minutes

Cook 20 minutes

Style Spanish

Technique Charring

Diet Friendly Vegetarian

Daily recipe · September 13, 2026

A little about this dish

This quick, vegetable-forward fideuà swaps predictable seafood for ribbons of kale, sweet late-summer corn, creamy cannellini beans, and piquillo peppers. Toasted noodles develop a nutty flavor, while saffron, smoked paprika, sherry vinegar, and charred lemon keep the skillet bright and distinctly Spanish.

Ingredients (for 4)

Lacinato kale — 8 packed cups — Remove tough ribs and thinly slice the leaves
Short-cut fideuà noodles or thin vermicelli — 8 ounces — Break into 1 1/2-inch pieces
Sweet corn — 2 ears — Cut the kernels from the cobs
Zucchini — 1 medium — Cut into 1/2-inch dice
Red bell pepper — 1 — Cut into 1/2-inch dice
Canned cannellini beans — 1 cup — Rinse and drain
Jarred piquillo peppers — 1/2 cup — Pat dry and slice
Garlic cloves — 4 cloves — Finely chop 3 cloves and finely grate 1 clove for the aioli
Smoked spanish paprika — 1 teaspoon
Saffron threads — 1/4 teaspoon — Crumble
Dry white wine — 1/2 cup — Use additional vegetable broth instead, if desired
Low-sodium vegetable broth — 2 1/2 cups — Heat
Mayonnaise or vegan mayonnaise — 1/4 cup
Sherry vinegar — 1 teaspoon
Lemon — 1 — Halve
Manchego cheese — 1/2 cup — Finely grate
Flat-leaf parsley — 1/4 cup — Chop
Extra-virgin olive oil — 2 tablespoons
Kosher salt — 1 teaspoon, plus more to taste
Black pepper — 1/2 teaspoon — Freshly grind

Preparation

Step 1 — 🍋🔥🍳

Heat a wide 12-inch skillet over medium-high heat. Place the lemon halves cut-side down and cook for 2 to 3 minutes, until deeply browned. Remove and let cool slightly.
Step 2 — 🥄🧄🍋

Whisk the mayonnaise, grated garlic, sherry vinegar, 1 tablespoon juice from one charred lemon half, and a pinch of salt in a small bowl. Set aside.
Step 3 — 🌼🍲♨️

Stir the crumbled saffron into the hot vegetable broth and keep it warm.
Step 4 — 🍜🫒✨

Return the skillet to medium heat. Add 1 tablespoon olive oil and the broken fideuà noodles or vermicelli. Toast for 2 to 3 minutes, stirring often, until golden and fragrant. Transfer to a plate.
Step 5 — 🌽🫑🥒

Add the remaining olive oil to the skillet. Add the zucchini, bell pepper, corn, salt, and black pepper. Sauté for 4 minutes, until lightly browned but still vibrant.
Step 6 — 🍷🌶️🧄

Stir in the chopped garlic and smoked paprika for 30 seconds. Pour in the white wine and scrape up the browned bits. Simmer for 1 minute.
Step 7 — 🫘🍜🥘

Return the toasted noodles to the skillet. Add the cannellini beans and sliced piquillo peppers, then pour in the saffron broth. Spread everything into an even layer and simmer uncovered for 5 minutes without stirring.
Step 8 — 🥬🫕🌿

Scatter the sliced kale over the noodles, cover, and cook for 2 to 3 minutes. Gently fold in the softened kale and cook for 1 to 2 minutes more, until the noodles are tender and nearly all the liquid is absorbed. Add a splash of broth if needed.
Step 9 — ⏱️🔥🍘

Raise the heat to medium-high for 45 to 60 seconds, until the bottom begins to crackle and form a light crust. Do not stir. Remove from the heat and rest for 3 minutes.
Step 10 — 🧀🌿🍽️

Drizzle the charred-lemon aioli over the fideuà. Finish with grated Manchego, chopped parsley, and more juice from the remaining charred lemon half. Serve directly from the skillet.

A final fox tip

Fideuà is a Spanish noodle cousin to paella, traditionally prized for its toasted noodles and crisp bottom. For a vegan version, use vegan mayonnaise and replace Manchego with toasted almond crumbs. Serve in the skillet for the best presentation, piping the aioli in loose zigzags just before photographing.