If you’re a fan of Spanish cuisine, then you’re probably familiar with paella, the iconic rice dish that hails from the region of Valencia. But have you ever heard of fideuá? It’s a similar dish, but instead of rice, it’s made with thin pasta noodles that are toasted to a crispy golden brown before being cooked in a flavorful broth with seafood and vegetables. fideuá is typically served with alioli, a garlicky mayonnaise-like sauce that adds richness and depth of flavor to the dish.
Like paella, fideuá has a long history and cultural significance in Spain. It’s believed to have originated in the coastal region of Catalonia, where fishermen would use leftover catch to make a hearty, satisfying meal for their families. Today, fideuá is enjoyed all over Spain and beyond, and it’s easy to see why: it’s a delicious and comforting one-pot meal that’s perfect for sharing with loved ones.
When it comes to making a dish like fideuá, quality ingredients are key. That’s especially true when it comes to the fish stock, which forms the base of the broth and adds depth of flavor to the dish. Using a high-quality fish stock, like the one we sell at La Despensa, will make a world of difference in the final dish.
Speaking of La Despensa, did you know that you can find many of the ingredients you need to make fideuá here? We carry everything from the pasta and fish stock to the saffron and alioli, making it easy to gather everything you need in one place. Of course, if you prefer to make your own alioli from scratch, you can also find the ingredients for that at La Despensa, such as extra virgin olive oil.
Ready to try your hand at making seafood fideuá? Here’s a recipe to get you started:
Ingredients:
- 400g of fideuá pasta
- 400g of clams
- 400g of mussels
- 400g of squid, cleaned and cut into rings
- 400g of prawns, peeled and deveined
- 1 onion, finely diced
- 1 red pepper, finely diced
- 4 cloves of garlic, minced
- 2 ripe tomatoes, grated
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1.5 liters of fish stock
- Olive oil
- Salt
- Alioli, to serve
Steps:
- Preheat the oven to 200°C/400°F.
- Heat a generous amount of olive oil in a large, deep skillet or paella pan over medium-high heat.
- Sauté the prawns, squid rings, clams, and mussels until the shellfish begin to open, then remove the shellfish and set aside.
- In the same pan, add a bit more oil, then sauté the onion, red pepper, and garlic until they’re soft and fragrant.
- Add the grated tomatoes and cook until they have reduced and caramelized slightly.
- Add the smoked paprika and saffron threads and stir to combine.
- Add the fish stock and bring it to a simmer.
- Add the toasted fideuá pasta to the pan and let it simmer in the broth for about 10 minutes.
- Arrange the cooked shellfish on top of the pasta and transfer the pan to the oven.
- Bake for 10-15 minutes until the pasta is golden brown and crispy on top.
- Season to taste with salt.
- Serve hot, with alioli on the side.
When making seafood fideuá, it’s essential to ensure the quality of the ingredients, especially the fish stock, to achieve a flavorful dish. La Despensa is an excellent place to source the required ingredients for this dish. For an authentic experience, using a paella pan to serve this dish is recommended. However, if you don’t have one, transferring the fideuá to a large serving platter can work just as well. Serve the seafood fideuá hot with a side of alioli, and you’re sure to impress your guests with this delightful and delicious Spanish recipe.
