Fideua is a relatively modern dish that came about during the 1960’s, it is as dish from Valencia and is similar to paella with the exception that the rice is replaced with pasta. The pasta generally used in a Fideua recipe is called ‘fideos’, a pasta which is thin, about an inch long and one that cooks quickly. Fideua can come in various different varieties but by far the most popular ingredient in this dish is seafood. It is usually prawns that are the most abundant in a fideua although you can use almost anything, similarly to a modern day paella there really are no set rules with a versatile dish such this.
Preparation time: 20 minutes Cooking time: 25 minutes
You will need
300g Fideos (pasta)
150g Cuttlefish or squid cleaned and chopped into bite size chunks
4 Garlic cloves
1 onion peeled and chopped finely
2 Tablespoons tomato puree
6 Tablespoons olive oil
700ml Fish stock
Pinch of saffron strands
- Clean the Noras peppers by removing the stem and seeds. Peel 2 cloves of garlic and gently cook the whole garlic cloves and peppers in a large frying pan or paella pan until they are lightly coloured and soft. Remove from the pan and set aside.
- In a pestle and mortar, grind together the saffron, garlic and noras peppers until they resemble a pulp. Add the tomato puree and mix together.
- Peel and crush the other 2 cloves of garlic. Heat a little more oil in the pan and add the chopped union and crushed garlic. Cook gently until soft. Add the pasta and cook for a few minutes until they begin to go a little brown.
- Add the tomato mixture from earlier, mix well to coat the pasta and then add the stock, prawns and squid or cuttlefish. Season with salt and then Leave to cook over a medium to high heat for 15 minutes.
- Once cooked, remove the pan from the heat and cover for 5 minutes. Decorate with lemon wedges and serve with a little alioli if you wish.
You can place the pan under a hot grill for a few minutes to crisp off the pasta which is also a popular way of finishing off the dish.