Seafood Fideuà: The Soul of the Mediterranean
A burst of oceanic flavor where the noodles soak up all the seafood juices, creating an incredible texture.
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50 min
Medium
Española
4 servings
The story behind
They say Fideuà was born from a culinary accident on a fishing boat when the cook ran out of rice and had to improvise with noodles. What a lucky mistake! I remember eating this by the sea in Gandía, with the smell of salt spray mixing with the sautéed base. It’s the perfect dish for a sunny Sunday lunch surrounded by friends. It’s best enjoyed with a generous dollop of homemade alioli and a glass of chilled white wine, like an Albariño or Rueda.
Instructions
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1In a paella pan or wide skillet, heat the oil and sear the prawns for a couple of minutes per side. Remove and set aside.
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2In the same oil, add the squid and let it get some color. Then add the garlic and grated tomato, sautéing everything gently.
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3Add the noodles and toss them for a bit so they toast with the base; this is key for the flavor.
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4Stir in the paprika and saffron, mix quickly so the paprika doesn't burn, and pour in the hot stock.
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5Let it cook over medium-high heat for about 10-12 minutes until the noodles have absorbed almost all the liquid.
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6Arrange the prawns on top during the last few minutes of cooking.
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7Turn off the heat, cover with a cloth, and let it rest for about 5 minutes so the noodles finish soaking up the magic.
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