Fideuà
Paella's noodle sibling from Valencia's coast, fideuà toasts short noodles until nutty then cooks them in fish stock in a wide pan, building the same prized socarrat crust. A dollop of garlicky alioli on top is non-negotiable.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Ingredients
- ·350 g fideua noodles (short, thin fideos)
- ·400 g monkfish or firm white fish, cubed
- ·250 g raw prawns
- ·250 g squid, cut into rings
- ·1 onion, grated
- ·2 tomatoes, grated
- ·3 garlic cloves, minced
- ·1 tsp sweet paprika
- ·1 pinch saffron
- ·1.2 L hot fish stock
- ·5 tbsp olive oil
- ·Salt
- ·For the alioli: 2 garlic cloves, 1 egg, 200 ml mild olive oil, salt
Method
- 1
Make the alioli first: blend the garlic, egg and a pinch of salt, then drizzle in the oil slowly with a hand blender until thick. Chill until needed.
- 2
Heat the olive oil in a wide paella pan and sear the prawns for 1 minute, then set aside. Sauté the squid and fish briefly and remove.
- 3
In the same oil, cook the grated onion until soft, add the garlic, then the grated tomato and paprika, and cook down for 8-10 minutes to a jammy sofrito.
- 4
Add the dry fideua noodles and toast them in the sofrito, stirring, for 3-4 minutes until golden; this deepens the flavour.
- 5
Pour in the hot fish stock with the saffron, spread the noodles evenly and return the squid and fish. Season and cook over medium-high heat for 8 minutes without stirring.
- 6
Tuck the prawns on top and cook for a further 3-4 minutes until the stock is absorbed and the noodle tips stand up. Raise the heat briefly at the end to form a socarrat crust on the base.
- 7
Rest for 5 minutes off the heat, then serve straight from the pan with the alioli on the side.