I remember watching this before on Mario Batali (I do love him!) and basically getting so weirded out about “pan cooking” spaghetti without water! All I kept thinking was, crunchy! But anyway, with my list of shows still going on, I am still inspired by what I watch. And this dish was actually cooked in an Italian influenced part of Spain, in Catalan. I was watching Two Greedy italian Men on youtube and I really found them good!
Usually, a fideua uses some kind of vermicelli like pasta. Thin. Like angel hair. And short. I only had spaghettini in the pantry but I know it would work. And the only other way I can describe it is a seafood paella-like dish. Because it uses noodles, the dish is way lighter than the paella. I only had mussels in the pantry, and some of the leftover soup I have made a few days before as the main ingredients, but I know this was going to turn out fine.
Though my soup had meat in it, it was the flavor of the chorizo that I was looking for. So I simply used this as stock base and vaguely followed directions of some fideua or the other.
I started out with some onion, garlic (from my mucked up aioli), and fresh tomatoes in olive oil. I added the uncooked noodles and let it brown in the oil for a few minutes until toasted. I then added the broth and mussels.
The amount of broth is entirely a guesstimate and I ended up adding more strands of the spaghettini to absorb the excess liquid. I covered the noodles and let this dry out slowly, also creating the crusty bottom that is soccarat for paella, also the same for the fideua.
I still need to research more about this dish but this was a good surprise. I 100grams of raw pasta my mom and I wiped out completely 🙂
1 onion, diced
5 cloves garlic, minced
2 tomatoes, diced
3/4 cups raw noodles (about 100 grams)
1.5 cups of stock
1/2 cup of seafood stock
1/2 cup mussels
Saute the onion, garlic and tomatoes in olive oil. Once all softened, add the broken up noodles and toast/brown them for a few minutes. Add the stock and seafood, and cover it until cooked. The liquid should be allowed to dry up. 🙂