Smoky Seafood Fideos

October 20, 2010
2 Ratings
Photo by James Ransom
Author Notes

I had the good fortune to travel to southern Spain last year where I was introduced to an alternative to rice paella, fideos, or broken pasta. The fideos have a personality of their own taking on a nutty flavor, providing a full bodied backdrop for the seafood and tomatoes. —Summer of Eggplant

Test Kitchen Notes

WHO: Summer of Eggplant is a lighting designer who lives in Atlanta.
WHAT: A dish to transport you straight to southern Spain.
HOW: Toast your fideos; take them out of the pan. Make a stew with your alliums, spices, and tomatoes; add your fideos back in, then the seafood; let it all cook together. Garnish with lemon juice and parsley.
WHY WE LOVE IT: Fideos were always something that we loved eating at Spanish restaurants -- and Summer of Eggplant has given us a great excuse to make them at home. We love the seafood-to-fideo ratio in this recipe; by the time you reach the bottom of the pot, you're not staring at a sad heap of broken pasta. We can't wait to make this the star of our next dinner party. —The Editors

  • Serves 4
  • 7 ounces bag of fideos, or broken angel hair pasta
  • 1 medium Spanish onion, chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 pinch cayenne
  • one 14-ounce can diced fire-roasted tomatoes
  • 1 nutmeg seed, passed over a micro plane 5 times
  • 2 1/2 cups seafood stock
  • 1 cup dry white wine
  • 1/2 cup water or vegetable broth
  • 1 bay leaf
  • 12 shrimp
  • 3 squid tubes, cut in to rings
  • 12 clams
  • 12 mussels
  • 1/16 teaspoon ground saffron or a medium sized pinch of threads
  • 3/4 cup frozen peas
  • 1 lemon
  • 3 tablespoons parsley, chopped
In This Recipe
  1. Coat a heavy pan in olive oil. Over medium/low heat, add fideos and sauté until they become a warm brown color, about 6 to 7 minutes. Using a slotted spoon, remove them from the pan and set aside.
  2. Reduce the heat add more olive oil to the pan, if needed. Add onion and sauté for 5 minutes, until almost translucent. Add garlic and sauté for another 3 minutes.
  3. Add in the smoked paprika, oregano, and cayenne, and sauté for another minute.
  4. Increase the heat to medium and add tomatoes, shave in nutmeg, and bring to a simmer for 3 minutes.
  5. Return the fideos to the pan and simmer for 5 minutes.
  6. Meanwhile, bring stock, wine, water and bay leaf to a boil in another pot, reduce to simmering, adding the seafood one species at a time and removing from the pan and reserving. Cook shrimp 2 to 3 minutes until just pink; squid 1 to 2 minutes until just prior to opaque; clams a maximum of 6 minutes, discarding unopened ones; mussels up to 4 minutes; discard unopened ones. Allow broth to return to a slow boil in between batches. Remove seafood and set aside.
  7. Add the saffron to broth and let ‘bloom’ for 2 minutes. Turn the heat off of the broth.
  8. Slowly add stock into the pot with the fideos, in 3 to 4 batches (like risotto). Let simmer with broth for about 20 minutes. When the pasta has reached desired consistency, add in the peas and seafood. Let steam for 2 minutes, covered.
  9. Prior to serving squeeze the lemon over the top, and sprinkle with parsley.
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