Fideua

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.

Toasted noodles, plus the stock
Toasted noodles, plus the stock

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 🙂

All cooked up :)
All cooked up 🙂

Fideua Recipe

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
paprika
salt
pepper

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. 🙂

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