John Myers
Ingredients for 4 servings:
- 400 g seafood
- 300 g pasta, thin (fideo pasta, vermicelli also works)
- 1 can of tomatoes, approx. 400 g
- 1 onion(s)
- 2 garlic cloves
- ½ bell pepper(s)
- 1 liter of fish broth or fish stock mixed with 1/5 vegetable broth
- 80 ml white wine
- Olive oil for frying
- 1 lemon(s)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Thaw the seafood (if frozen) and drain the thawing water. Fry the raw pasta in a pan with a little oil and set aside. They should be well browned; this is what makes the fideua truly delicious. Wash and dice the bell peppers. Peel and dice the onion. Peel and press the garlic. Fry the onions and garlic in a pan with a little more olive oil, add the bell peppers and fry briefly. Add the seafood, fry lightly, and deglaze everything with white wine. Reduce the white wine slightly. Add the pasta, tomatoes, and stock and reduce completely over medium heat. From now on, try not to stir the fideua again. In the meantime, cut the lemon into wedges and make an aioli to go with it. (There are several recipes here at Chefkoch, so everyone should choose according to their taste.) To top it off, place the paella pan under the broiler in the oven for a few minutes and lightly toast the pasta until it starts to curl upwards. Garnish the dish with lemon wedges and serve with the aioli. Fideua is a lovely alternative to classic paella; the crispy noodles make it even more delicious than paella. This recipe, serving four people, yields the perfect amount for a paella pan measuring approximately 33 cm. Since some of the ingredients are a bit harder to find in Germany (fish stock is always available in Spanish supermarkets) or even very difficult to find (fideua pasta), I tried to achieve a similar result with more readily available ingredients. After three years in Barcelona and various fideuas, my wife was very satisfied.
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