Do you like pasta? Do you like seafood? Fideuà, the perfect pasta and seafood dish! I am a big fan of paella with rice, but I think I am even a bigger fan of this thin pasta dish.
It might look a bit difficult to make, but it actually is quite easy and you can make it even on a budget, since you don’t need to use any expensive fish. It mostly contains shrimp and calamari. The important thing here is to give flavour with a lot of onion and garlic, and a good fish stock. But to make that you can actually use the heads and tails of the shrimp you will be cooking in the fideuà.
For the stock – take off all the shrimp heads and tails, add some veggie scraps you have in the fridge, plus an onion, a celery stick, a carrot, you can add a splash of olive oil to give it more thickness, and boil for about 30min to make your broth.
One of the important things for this recipe is to have an appropriate pan. You can get these flat paella pans for a cheap price at the shops normally or order them on amazon, but if you don’t have one, don’t worry! Just look for a bigger pan you might have at home with a flat bottom, so everything cooks evenly on the fire.
This will go into the oven for 5 min at the very end, so a heatproof handle pan is best, but if you don’t have one, just skip the oven step. It’s just to make the top part slightly more crunchy.
Fideuà, the perfect pasta and seafood dish
- Paella pan or any other pan with a flat bottom
- 1 l fish stock
- 250 g fideuà pasta
- 12 shrimps
- 100 g calamari
- 1 red bell pepper
- 1 onion
- 3 cloves garlic
- 3 tbsp tomato puré
- ½ tbsp sweet paprika powder
- ½ glass white wine
- 5 pistils saffron (optional)
- olive oil extra virgin
- In a separate pot heat the fish stock. It's best to have it warm rather than completely cold from the fridge.
- In the paella pan heat some olive oil and fry the pasta on a medium heat for 5 min, until it becomes golden brown. Don't overcook it, it will just give a bit more crunchiness. Once it's cooked, take it out and leave it on the side.
- In the same pan fry the shrimp for 2min on high heat until they are golden brown. Take them out and leave them on the side.
- Chop the onion, garlic and bell pepper. On a medium low heat cook the garlic and onion for about 5min, until slightly transparent, add the bell pepper and sauté for 10 more minutes.
- Cut the calamari in bite size pieces and add it to the pan. Fry until golden brown.
- Add the tomato puré, paprika, saffron and cook for 5 minutes. Add the white wine, evaporate the alcohol on high heat for 2 minutes.
- Heat the oven to 220 degrees and turn on the grill, if you have it. If not, the high heat will do the trick anyway.
- Add all of the fish broth to the pan and cook on medium high heat until the liquid has reduced in half.
- Once the liquid has reduced enough, add the pasta and cook for 3 min.
- Put all the shrimp on top of the pasta and put the pan in the oven for 5 min to crisp up the top part.
Enjoy this fantastic recipe with some nice Albariño or Verdejo wine. A Sauvignon Blanc will also do great!