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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish
Origin: Murcia, Spain
Recipe - Fideua (Angel-Hair Pasta Paella)
One of the key fish dishes in the Region of Valencia. Legend has it that fishermen created this recipe, a close cousin to the seafood paella, by replacing rice with noodles. However, the secret to a good fideuà is in the preparation of the stock.
1 lb fresh fish for making fish-stock
1 lb diced tuna fillet
1/4 cup Sofrito Tomato Sauce
a pinch of Hot Paprika
6 cloves of garlic
1/2 lb squid, cleaned and cut into rings
4 Piquillo Peppers cut into strips
2 cups Fideua Pasta (thin, short noodles, similar to angel-hair)
a pinch of Saffron for color and taste
4 tablespoons Olive Oil
Salt to taste
Prep Time/ Cook Time
20 minutes preparation, 30 minutes cooking on stove.
Boil the small fish in water with a little oil and two cloves of garlic over medium-low heat. Strain the fish stock, discarding the small fish. Crush the remaining 4 cloves of garlic in a mortero and save (you'll need them latter). Coat the tuna with flower and fry it in a paella pan with olive oil. Take the fish of the pan and add the uncooked fideua noodles to the oil used to fry the fish. Stir the uncooked noodles around in this oil for a few minutes over a low heat. Add the squid, garlic, few pinches of paprika and a pinch of saffron, and stir around a few times. Let it cook over medium-low heat for around 2-4 minutes and then add the fish stock and bring it to a boil, then leave to cook on medium-low heat for around 15-18 minutes. Add salt to taste. Just before it is done, add the cooked tuna and lay the piquillo pepper strips. The noodles, when done, should be just turning soft.
Courtesy of Official Tourism Site of the Region of Valencia
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This rustic Spanish tomato sauce is big in flavor. Crafted for traditional Spanish cooking, yet versatile enough for everyday use, it’s a must for your paella.
Origin: Barcelona, Spain