Fideuà, seafood pasta from Valencia

The end result of my FideuaEmigrating to another country opens new doors. And one of the first things you have to deal with is what you are going to eat.

There are so many other ingredients as pimentón, chorizo, nisperos and fideuà. The last is a typical Valencian pasta. It is similar to paella but made with a thin short pasta instead of rice.

You can buy it from the Gallo brand. And you can either choose the vermicelli variety or the short elbow pasta.  I bake it in a special paella pan and place it in the oven to get the edges a little crispy. Have you ever paid attention when you eat at the Chiringuito that one loves to scrape the edges from the paella or Fideuà pan?

And, pastafan as I am, I secretly love fideuà more than paella.

UTENSILS
apron, cutting board, pan with lid to cover the mussels, tablespoon, wooden spoon, oven, paella pan, kitchen tongs, plate, kitchen knife, egg lifter, garlic press, scissors, bowl, teaspoon, corkscrew, oven gloves

INGREDIENTS FOR 4 PEOPLE
8 cooked mussels in the shell, 100ml dry white wine (use a cheaper version than the one you drinks), salt, pepper, 50 ml of olive oil, 200g firm white fish such as cod or hake, 1 medium chopped onion, 4 cloves minced garlic, ½ sliced green pepper, 6 into strips sliced roasted peppers, 8 fresh large prawns in shell, 250g fideuà no 2, handful squeezed cherry tomatoes, 200 grams peas, ½ liter fish stock, 1 t saffron, 1 t cumin powder, 1 t sweet smoked paprika or Pimentón de la Vera dulce (“La Dalia”), 1 whole sliced cleaned squid, 225 g of shellfish, handful of finely chopped parsley, 1 lemon cut into wedges, 4-6 t aioli

MusselsFideuáFish for stocksabrina-russo-pinterest

 

 

 

 

PREPARATION (2 hours)

  1. Wash the mussels well and cook the mussels in a little white wine. Bring it three times to the boil with the lid on the pan. If all is well, all the mussels have opened. Put it aside. I live in Spain where you can buy fresh fish at the market and I never had an unopened mussel. If you do, throw it away.
    TIP: You can later use a few tablespoons of white wine to add it to the fideuà if you feel that you have too little moisture.
  2. Preheat the oven to 220C.
  3. Add salt and pepper to the fish and fry the fish in the paella pan brown on both sides in olive oil over medium heat. You turn the fish easily with kitchen tongs. Remove the fish from the pan and set it aside on a plate. Now add the onion and when glossy, add garlic and green and red pepper strips. 

    TIP I love spicy and add when frying the garlic some crushed dried chilli peppers

    Put everything on the edge of the pan and fry the prawns now briefly on both sides. Remove the prawns from the pan and set aside with the fish.

  1. Bake the fideuà for about 2 minutes and toss it over and over in the olive oil.
  2. Squeeze the tomatoes finely with your hands above the pan. Let it simmer for a while. Now add the peas and broth.
  3. Take a few spoonfuls of liquid from the pan and place in a bowl. Add the saffron, cumin, paprika, salt and pepper to taste. Stir well, and add it to the fideuà.
  4. Bring to the boil and now add the fried fish, prawns, squid and shellfish. Reduce heat to low and cook the pasta gently for 5 minutes. Make sure that the shellfish sits under the fideuà in order to prevent it from burning in the oven.
  5.  Put the fideuà in the oven for 10 minutes or until you see the edges get nice and crispy.

SERVE
With some chopped parsley, a wedge of lemon and 1 ½ teaspoon of aioli.

WINE RECOMMENDATION
Cava Brut Chardonnay or Viña Esmeralda Torres

TIP You can either use frozen peas or tinned peas

TIP You can make your own aioli. Just put garlic, olive oil and 1 egg in a cup, use your blender to mix it by keeping the blender down in the mixer. When it starts thickening you move the blender up and down till you reach the thickness of mayonnaise.

TIP Use the leftover shells of clams and shells/tails of the gamba’s, put it in the freezer to make your next fish stock.

MUSIC Concierto de Aranjuez 1. Allegro con spirito by Paco de Lucia & Orchesta de Cadaqués

Buon provecho!

Romance of this recipe It was Telia, my Dutch friend who introduced me to Fideuà at the chiringuito in Altea, Spain. I decided to make it on a hot Summer day after I went to the market in Altea where I bought all the fish. Wednesday, 18 January 2017 is my day off and I decided to make it again. As we now live in Barcelona, around the corner from the fishmonger and the vegetable shop, it makes it very easy.

Carolina with her Fideua


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