Fideuà
The Valencian coast's paella in pasta form — toasted short fideos simmered in shellfish stock with squid and prawns until the noodles bristle upright and the bottom crisps.
Ingredients
- fideos no. 2 (short hollow pasta)400 g
- extra-virgin olive oil60 ml
- head-on prawns12
- cleaned squid300 g, cut into rings
- ripe tomato, grated1 large
- garlic3 cloves, minced
- sweet smoked paprika (pimentón dulce)1 tsp
- saffron threadsa generous pinch
- hot fish or shellfish stock1 L
- fine sea saltto taste
- lemon wedges and alliolito serve
Steps
Sear the prawns.
Heat the oil in a 34 cm paella pan over medium-high heat. Sear the prawns 30 seconds a side until just pink, then lift to a plate.
Sauté the squid.
Add the squid with a pinch of salt and sauté until it releases its liquid and the pan dries out again, about 4 minutes.
Cook garlic and tomato mixture.
Push the squid to the edges. In the center, add the garlic and grated tomato and cook until jammy and dark, 5 minutes. Stir in the paprika off heat so it doesn't burn.
Toast the fideos.
Add the fideos and toast in the sofrito, stirring constantly, until they smell nutty and turn a shade darker, 2 minutes.
Add saffron and simmer noodles.
Crumble in the saffron, then pour in the hot stock. Spread the noodles into an even layer and do not stir again. Simmer briskly for 8 minutes.
Cook until liquid absorbs.
Nestle the prawns back into the pan. Lower the heat and cook until the liquid is absorbed and the noodle tips stand vertical, 4–5 minutes more. Listen for a crackle from the base — that's the socarrat forming.
Rest and serve.
Rest off heat for 3 minutes. Serve straight from the pan with lemon wedges and a spoonful of allioli.
Nutrition, per serving. 410 calories. Protein 30.5 grams, 29 percent. Carbs 45 grams, 42 percent. Fat 14 grams, 29 percent. Fiber 3.5 grams, sugar 5 grams, saturated fat 2 grams, sodium 650 milligrams. Estimated from ingredients.
