Fideua (pasta paella)
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
4 -6
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Calories
817 kcal
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Course
Main Course
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Cuisine
Spanish
Fideua (pasta paella)
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A delicious dish made with short pasta, seafood and a tomato-based sauce.
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Ingredients
- 1 bronzini whole - also called dorada, often sold as sea bass in UK - ask for fillets removed but keep bones
- ½ lb shrimp/prawns 225g, shell on
- 1 stick celery
- 1 carrot small, cleaned but no need to peel or take ends off
- 2 stems parsley
- 1 sprig thyme
- 5 tablespoon olive oil approx
- 1 Spanish onion
- 1 red pepper
- ½ teaspoon paprika
- 3 cloves garlic
- ½ teaspoon fennel seeds
- 14 oz crushed tomatoes 400g, 1 can
- 2 small pinches around 15 threads saffron
- 12 oz pasta 340g, fideos/broken spaghetti
- ½ lb clams 225g
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Instructions
- Remove the shells from the shrimp/prawns and keep the shells.
- Make the stock by placing the fish bones, shells of the shrimp, celery, carrot, parsley stems, sprig of thyme and a small wedge of the onion in a pot and cover with water. You'll need to add around 4 cups/960ml water to the pot. Bring the pot to a boil and reduce to a simmer (covered).
- Meanwhile, finely chop the remaining onion, pepper and garlic.
- Heat 2 tablespoon olive oil in a large skillet/frying pan over a medium-low heat and fry the fish and shrimp gently until almost cooked through. Remove from the pan and set aside.
- Clean out any stuck-on skin etc from pan, add the remaining oil and then the onion and pepper.
- Cook for around 10min, stirring now and then (turn lower after a few mins), then add paprika, garlic and fennel seeds.
- By now the stock should be ready; strain it to remove all the bones and vegetables and add the saffron to infuse.
- Cook the onions and spice mixture for 5 more minutes then add tomatoes.
- Cook a further few mins then add fideos (pasta). Stir well so that they are covered by the oily mixture and cook another couple minutes.
- Add the stock (3cups/750ml) to the pan, stir then leave to cook at a simmer for 10min.
- Stir then add the clams, pushing them under the liquid and pasta. Allow them to cook a minute and add the shrimp/prawns and fish as well. After about 5 mins the clams should open and all should be ready.
Notes
- Here I made this in my Le Creuset braiser (or casserole) which is a little tight but cooks this well. (disclosure: affiliate links, meaning I'd earn a small commission for any purchases, but it does not change the price you pay and I genuinely use and love these products).
Nutrition Information
Show Details
Calories
817kcal
(41%)
Carbohydrates
78g
(26%)
Protein
66g
(132%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Cholesterol
325mg
(108%)
Sodium
805mg
(34%)
Potassium
1288mg
(37%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
4150IU
(83%)
Vitamin C
54.5mg
(61%)
Calcium
193mg
(19%)
Iron
6.1mg
(34%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 817 kcal
% Daily Value*
| Calories | 817kcal | 41% |
| Carbohydrates | 78g | 26% |
| Protein | 66g | 132% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 325mg | 108% |
| Sodium | 805mg | 34% |
| Potassium | 1288mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 4150IU | 83% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 193mg | 19% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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