Fideuá

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You probably already know that Spain is very well know for its Paellas. The Paella is originally from Valencia but is know all over Spain and each region has its own variation of the dish.

But my favorite dish from Valencia is Fideuá, also a very popular dish made in a Paella Pan, (Paellera).

It’s made with noodles instead of rice and fish and seafood. All cooked in a very good fish stock. It is my absolute favorite and although it actually cooks quicker than Paella it takes a little prep time since you have to make the stock. The better the stock, the better the Fideuá.

Ingredients for the Stock:

6 large Tomatoes, cut in half and grated until you reach the skin. Discard skin.

3 Garlic cloves, skins left on, crushed

2 Onions, peeled and chopped

2 dried ñora peppers (available online or Spanish supermarket) pronounced njora

1 Monkfish,  head and bones (or other white fish bones)

1 bay leaf

6 – 8 C. water

salt to taste

For the fideuà

4 tbsp. olive oil

1 whole Monkfish tail, cut into large chunks

12 king Prawns

1 lb. cleaned Mussels (Optional)

2 Onions , peeled and chopped fine

2 Garlic cloves, peeled and grated

2 Squid. Cleaned, spines removed, flesh roughly chopped

2 dried ñora peppers, finely chopped

1 lb. noodles (called Fideos in Spain) Like a Vermicelli. In Spain we use about 1/2 C. per person.

2 tbsp. smoked Paprika

a pinch of Saffron

Salt and Pepper

A few Lemon wedges and Allioli  ( Valenciano meaning All=Garlic, i=and, oli=oil)

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