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Author Notes: This is one of my mum's finest.
For those who don't know, Fideuà is a Mediterranean pasta dish full of
yummy fresh seafood. Different to paella, it is made with "fideus" (a
pasta type that gives the dish its name). You can find fideus in
Spanish delis or specialist retailers, Gallo is a good brand. If you
can't find it small pasta noodles may be substituted.
The seafood elements can be changed according to what's available to
you. The pasta can be thin or thick, although I personally prefer the
thick ones that I have used in this recipe.
In Spain we would normally cook this dish outside using a wood fire. I
live in London and because I have only a small courtyard I have had to
improvise and use our Weber BBQ. We don't use wood so we don't get the
smokey flavour that a real fire imparts there but it's a cleaner, more
authentic and much more fun way to cook this delicious dish than over
the stove! - Carxofa
- 4 Langoustines
- 4 King prawns
- 4 Prawns
- 400 g Calamari or squid
- 16 Mussels
- 4 cloves Garlic
- 2 Tomatoes (grated - discard the excess of water)
- 1/2 cup Olive oil
- 2 cups Fish broth or water
- 240 g Fideus (pasta)
- Yellow food colorant
- Cook the mussels in a pan till they open up. Put them aside and keep the juices.
- Using a flat paella pan, add the oil and and fry the garlic cloves till they are golden. Put them aside. Don't be scared of using a lot of oil as none of the ingredients provide any fat when cooked.
- Cook the langoustines, king prawns and prawns with a little bit of salt and set aside. Don't overlook them as we will add them later on.
- Add the calamari and fry for a few minutes. Once they are starting to turn golden add the tomato and cook until it reduces to half.
- Add the broth or the water (I used watered down seefood bisque that I had left over from another recipe). Taste for salt. There's really not a set amount of broth / water that you must use as it doesn't really affect the final result if the pasta is a little bit overcooked. Feel free to add more water if you feel it's needed. For an extra sea flavor kick add some of the juice from the mussels.
- Add some yellow food colorant (no paprika, turmeric or any other spices please! Just food colorant) and when the broth starts boiling add the pasta.
- A few minutes before all the water has evaporated add the seafood and the mussels.
- Tips: 1. Cook it for a little longer till you hear the pasta crackling. It's all getting slightly but nicely burnt at the bottom 2. use the garlic cloves to make a quick allioli to serve with the Fideuà
- This recipe was entered in the contest for Your Best Shellfish
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