Noodle Paella Recipe: Fideuà
Fideua is a very popular main course cooked like paella but made with noodles instead of rice. This traditional version from Spain uses seafood.
- Serves: 8 persons
- ½lb. fish, such as tunny, halibut or shark
- 6cups of fish or shrimp stock
- ½lb. medium shrimp (20 to a pound)
- ½lb. small clams
- 2medium tomatoes
- 4cloves garlic
- 2dry red pepper pods
- ½lb. squid
- ½large red pepper
- 1lb. vermicelli or angel hair pasta
- ¼teaspoon saffron threads
- 4to 6 oz. virgin olive oil
- Salt to taste
Step 1To prepare this recipe you will need a 17-inch (44cm) paella pan. Due to the size of the pan, we recommend that you cook the fideua on a kettle BBQ or a gas paella burner for even heat distribution. Assemble all the ingredients and kitchen equipment on a table near the BBQ, so that you can stay in the area and monitor the cooking.
Step 2Be sure to light the coals about 20 minutes before you will begin cooking. This allows time for the coals to heat and be covered in white ash.
Step 3Rinse shrimp, mussels, and clams under cold running water and set aside.
Step 4Pour fish or shrimp stock into a medium saucepan and warm for use later.
Step 5Rinse fish under cold water and cut into 2-inch cubes. Clean the squid and trim the tentacles. Slice squid into rings.
Step 6De-seed and slice red pepper into thin strips. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash with the pestle.
Step 7Place the paella pan on the BBQ grate or paella burner and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.
Step 8Add olive oil as needed to prevent sticking. When the shrimp is pink, it is cooked. Remove shrimp and squid from the pan and set aside. Leave the oil in the pan.
Step 9Put the diced tomatoes, red pepper, and mashed garlic in the olive oil with the two red pepper pods and sauté for two minutes.
Step 10Crush saffron threads with finders. Add the fish stock and saffron threads to the pan and stir. Bring broth to a boil.
Step 11When liquid starts to boil, add the vermicelli and fish and stir. Spread the clams, mussels, and squid around the pan and arrange the shrimp on top. Cook for 15 minutes, or until the pasta is “ al dente .”
Step 12Remove the fideua from the barbecue or burner. Cover with aluminum foil and let it "rest" for 5 minutes. Uncover and serve with lemons.