Fideuá, is a Spanish dish very similar to Paella but uses “fideos” which is a tiny pasta (it looks like thin spaghetti cut into one inch pieces), instead of rice.
Fresh fish, squid, prawns, tomatoes, noodles all cooked together in a good home made fish stock.
Fideuá is similar to paella, mostly because it is cooked in a Paellera which is the large pan used for Paellas and Fideuás. You can buy them online, using a regular frying pan will only work if you are cooking for two people at the most, since the rice or the noodles need to be in a thin layer to get the perfect texture.
The best way to cook paella is outside on an open fire. But I make it on the stove all the time, when I’m using my 4 person paella pan. For larger amounts I cook it outside.
Serves : 4
- 6 tablespoon of extra virgin olive oil (for cooking)
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 400 gr. Cleaned Squid, cut into pieces
- 400 gr. Firm fish, Halibut, Monkfish , Seabass….
- 4-8 large Shrimp (optional)
- 400 gr. Fideos nr. 4, or thin spaghetti broken into one inch pieces
- ¼ cup canned tomato sauce (tomate frito)
- 2 tsp. smoked paprika (Pimentón de la vera)
- A pinch of saffron
- 4 cups (good quality) fish stock, preferable home made
- Salt to taste
- Aioli to serve
- Lemon wedges to serve
- Parsley to serve
- Lot’s of Sangria to serve (optional)
First bring your stock to a simmer and have a ladle ready.
Have your onion chopped, garlic chopped, fish cut into large-ish pieces and squid cut into bite size pieces too.
Everything happens rather quickly so have everything portioned out, a little bowl with your paprika powder, the tomato sauce etc…
Heat the Paellera, (the paella pan) on medium high heat. Add the olive oil, and add the onion and stir for a few minutes until it starts to color slightly, add the garlic and stir for one more minute. Add the squid, and fry for a minute or two, add the fish and stir around carefully for another few minutes.
Now add the paprika powder, stirring all the time but and add the tomato sauce and Saffron.
Now add the the noodles , making sure to coat all of them in the oil and sauce, add about half of the hot stock, adding more as needed. If you need more liquid, add hot water.
Cook on high heat for about 10 minutes, lower the temperature and taste the liquid to see if you need to add more salt. Cook for another ten to fifteen minutes until the noodles are cooked. There should still be some liquid in the pan and the noodles will have stuck to the bottom of the pan in the middle and is considered the best part. Enjoy!
Serve straight away with Aioli and lemon.