Fideuà
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
4 people
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Calories
433 kcal
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Course
Main Course
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Cuisine
Spanish
Fideuà
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Fideuà is a traditional dish from Valencia that looks like paella but with pasta instead of rice, and made with shellfish.
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Ingredients
For the aïoli
- 3 cloves garlic
- 1 egg
- 3 walnuts , shelled
- 1 teaspoon lemon juice , freshly squeezed
- ½ cup extra virgin olive oil
For the fideuà
- 16 oz. fideuá thin noodles
- 4 cups fish stock , fumet, hot
- 12 mussels
- 6 oz. monkfish filet , chopped
- 6 oz. cuttlefish , clean, chopped
- 4 large prawns
- 4 Crayfish
- ½ green bell pepper , chopped
- 1 red bell pepper , chopped
- 1 large onion , grated
- 2 cloves garlic , minced
- 4 roma tomatoes , ripe, chopped
- extra virgin olive oil
- salt
Equipment
- Oven-safe paella pan
- Hand mixer
- Dutch oven
- Steam basket
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Instructions
Aïoli
- Place all the ingredients in a measuring cup, with the egg last.
- Immerse a hand mixer to the bottom of the measuring cup and switch it on without moving it.
- After about ten seconds, the mixture begins to emulsify. Then lift the hand mixer and mix by vertical movements, from top to bottom for about fifteen seconds or until obtaining the consistency of mayonnaise.
- Transfer the aioli to a bowl and cover it with plastic wrap. Store it in the fridge until ready to serve.
Fideua
- Wash the mussels, place them in the steamer basket of a Dutch oven.
- Cover and cook over medium heat for 5 minutes. If using a pressure cooker, reduce the cooking time to 3 minutes after the whistle.
- In an oven-safe paella pan, heat 4 tablespoons of extra-virgin olive oil over medium heat.
- When the oil is hot, brown the prawns for 2 minutes on each side.
- Remove the prawns from the paella pan and set aside.
- Add a little olive oil to the paella pan and repeat the same operation with the crayfish.
- Remove the crawfish from the skillet and set aside.
- Without adding more oil, repeat the same operation with the monkfish. Brown it, stirring frequently for 4 minutes, then remove it from the paella pan and set it aside.
- Then do the same with the cuttlefish.
- Add 3 tablespoons of olive oil to the paella pan, and heat it over medium heat.
- Sauté the onion and garlic for about five minutes until they begin to color and release their aromas.
- Then add the bell peppers and sauté for 10 minutes, stirring frequently so that nothing burns or sticks to the pan. Add more oil if necessary.
- Then add the tomatoes and lightly salt them, as the fish broth is often quite salty.vibo
- Lower the heat and cook the mixture for 10 minutes over low to medium heat, stirring frequently.
- Preheat the oven to 390 F (200ºC).
- Add a little broth to the paella pan (if the sauce has released enough liquid, this is not necessary) and add the monkfish, cuttlefish and noodles.
- Mix well and, off the heat, let stand for 2 minutes so that the noodles absorb all the flavors.
- Return the paella pan to medium heat, add the rest of the broth and mix well.
- Increase the heat to maximum and when there is almost no more broth left, add the prawns, crayfish and mussels.
- Place the paella pan in the oven preheated to 390 F (200ºC) for 5 minutes.
- Take the pan out of the oven, let it rest for a few minutes and serve with the walnut aioli.
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