Chop the porcini mushrooms into small pieces and place them in a bowl with hot water to rehydrate.

Cut the pork cheeks into bite-sized pieces. In a paella pan, heat a splash of olive oil and sprinkle salt evenly over the surface. Sauté the pork cheeks until well browned.

Add the green garlic and cook over low heat for 5 minutes.

Add the rinsed and drained porcini mushrooms, mix, and cook for another couple of minutes.

Add the crushed tomatoes, ñora pepper paste, and minced garlic. Stir to combine with the meat and sauté over low heat for 10 minutes.

Add the fideo pasta and cook over medium heat. When the pasta starts to show, adjust the salt if needed, reduce to low heat, and cook until the broth is absorbed. Turn off the heat and let rest for 5 minutes before serving.

Enjoy!