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)
Method:
For the stock, bring all the ingredients to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid.
For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the Monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside.
Heat the remaining oil in the frying pan, add the onions and Squid, fry for 3-4 minutes. Add the garlic and tomato flesh , continue cook over a low heat for 5 minutes.
Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika.
Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes.
Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season to taste, with salt and freshly ground black pepper, then cover the pan with a large lid or with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes until the mussels have opened (discard any mussels whose shells do not open during cooking).
To serve, garnish with lemon wedges and serve with Allioli.
I Love paella. You brings me so many old good memories in me.☺