Fideo with Chorizo

This recipe pairs well with shellfish, fish and chicken. You can also add eggs to make a frittata.
Ingredients:
2 tablespoon(s) olive oil
1 tablespoon(s) butter
6 ounce chorizo (Spanish) - diced
2 cup(s) fideo
1 small onion - peeled and small diced (Learn How)
3 garlic cloves - peeled and minced (Learn How)
1 carrots - peeled and small diced (Learn How)
1/4 fennel bulb - small diced (Learn How)
1/2 red bell pepper - seeded and brunoise (Learn How)
1 tomato - small diced
1 cup(s) - chicken stock (white) - divided
2 tablespoon(s) cilantro - finely chopped
1 pinch red chile flakes - ground
1 pinch salt and pepper - to taste

Steps:

-Place all of the prepared vegetables in separate bowls (mise en place). (The fideo cooks so fast, you won't have time to fetch anything)

-Heat a large heavy-bottom saute pan to medium-high. Add the oil and butter. Once the butter melts, add the chorizo.

-Saute the chorizo until it starts to brown. Then add the fideo and constantly stir until it starts to become toasted.

-When it turns golden brown, add the onions and garlic. Saute for 1 minute and add the remaining vegetables. Saute for an additional minute.

-Add 1/2 cup of the chicken stock and keep stirring. Once all of the stock evaporates, add another 1/2 cup.

-Remove from the heat and add the cilantro.

-Season to taste.

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