Known as fideos a la cazuela, this one-pan noodle dish from Catalonia, in northeastern Spain, takes its name from the wide, shallow earthenware pan, or cazuela, in which it traditionally is cooked. The comforting dish typically features pork, chicken or other meat; we opt for pork shoulder plus cured Spanish chorizo, which contributes rich, smoky flavor. In place of the fideos—short, thin noodles that are typically toasted—we use elbow macaroni. Peas and fresh parsley add pops of color. Some recipes season the cazuela with picada, the Catalan mixture of nuts, bread, garlic and other aromatics pounded or ground to a thick paste. To streamline prep, we garnish the finished casserole with some of those same ingredients.