Fideuà is like a paella expect it is made with noodles. It was created in the 1920’s in Gandia spain. There is a story that it was invented because there was a sea captain on a boat that loved rice. So when a rice dish was made the captain would eat more than his fair share. The boats cook decided to make a paella with noodles instead. It is now popular throughout catalana regions and in Andorra.
The recipe I have is for 2, however I have 5 people coming to dinner so I triple the recipe. The first step is o fry the noodles. I dump all the noodles in the pan and there is way too many noodles. So have to cook in batches.
My frying pan is not big enough for all the ingredients so I transfer the noodles to a stock pot. However the stock pot is taller so I run out of fish stock to cover the noodles and add additional vegetable stock to cover.
After cooking the noodles there is way too much liquid because of the pan size. It won’t evaporate, so I have to drain the remaining liquid. I add the noodles back in, so some on the bottom can crisp up. I was a bit worried with the consistency and the extra sauce, but the dish comes out well. It tastes like paella, but I love the noodle texture. The shrimp and squid add a great seafood flavor with the hint tomato and seasoning. We all go back for seconds.
Original recipe can be found here
- 4 tablespoons olive oil
- 1 lb angel hair pasta broken into 2-cm lengths
- 1 lb fresh squid cleaned and chopped into 1-cm pieces
- 20 peeled prawns
- 6 garlic cloves, finely chopped
- 2 links of spanish chorizo sausage
- 1 onion, finely chopped
- 3 tomatoes, finely chopped and peeled
- 1/4 teaspoon saffron
- 1 1/2 teaspoon sweet pimentón
- 3 cups fish stock
- 2 cups vegetable stock
- 1 teaspoon salt
- Heat 1 tablespoon of olive oil in a wide frying pan over a medium heat. Add 1/3 of the dried pasta and fry for about 5 minutes, or until it turns golden. Remove from the pan and set aside. Do the same for remaining pasta adding oil as needed.
- Add one tablespoon olive oil to the pan, increase the heat and add the chopped squid and salt. Don’t scrape the bottom of the pan, as that sticky layer on the bottom is essential for making a rich stock.
- When the squid has browned, add the peeled prawns, garlic and onion and cook for another 5 minutes until everything is dark golden (this will happen fairly quickly because of the high heat).
- Add the chopped tomato, saffron and pimentón and stir constantly to dissolve the sticky bits on the bottom. This should take no longer than 2 minutes.
- Add fish stock. Bring to the boil and let it simmer for about 10 minutes before adding the fried pasta.
- Add pasta and add more vegetable stock to to cover most pasta. Cook until pasta is done.
- Drain the pasta and save the remaining liquid.
- Add pasta back to the pan and a cup of remaining liquid. Cook until liquid is absorbed.
- Remove from the heat and leave for 1 more minute, uncovered, to create a toasted layer of pasta on the bottom of the pan