CATALAN FIDEUA
Steps:
- 1.Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more. 2. Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes. 3. Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.) 4. Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.) 5. Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out. 6. Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy. 7. If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
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Sharon Baptiste
s_baptiste@gmail.comThis fideua is a bit too expensive for my taste.
Alimatu Saadia
s_alimatu@gmail.comThis fideua is the best I've ever had. I will definitely be making it again.
Rs Sabekun
rs@gmail.comThis fideua is healthy and delicious. It's a great meal for a weeknight.
Amir Bazibu
a@aol.comThis fideua is a great way to use up leftover seafood.
Jessica Scheepers
sj3@yahoo.comI followed the recipe exactly and my fideua was perfect. I highly recommend this recipe.
Zulqarnain Malik
malikz@gmail.comThis fideua is a bit bland. I think it needs more seasoning.
Trinity Sarah
s-t@yahoo.comI'm not sure what I did wrong, but my fideua turned out mushy. I think I overcooked the noodles.
raja v
vr@aol.comThis fideua is perfect for a special occasion. It's elegant and delicious.
Vishwa Vimukthi
vishwa@yahoo.comI love the crispy texture of the noodles in this fideua. It's a nice contrast to the soft seafood.
Moneeka Gwyn
g.m@gmail.comThis fideua is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Inenceba Ntanduluka
ntanduluka14@hotmail.comI've made this fideua several times and it always turns out great. It's a favorite of my family and friends.
BEG BAHADUR DAMAI
damai-b18@yahoo.comThis fideua is the perfect comfort food. It's warm and hearty, and the seafood is cooked to perfection.
Whispered Shado
s_whispered@hotmail.frI'm not a big fan of seafood, but I really enjoyed this fideua. The noodles were cooked perfectly and the sauce was flavorful.
Waseem Haider tarar Waseem Haider tarar
waseem.h@hotmail.frThe fideua was a bit too salty for my taste, but otherwise it was very good.
Paul Simmons
paul-s13@gmail.comThis recipe is easy to follow and the results are delicious. I will definitely be making this again.
Jus_jim Slim
s_jus_jim@hotmail.co.ukI made this fideua for a party and it was a huge hit! Everyone loved it.
amies draftss
amies.draftss@gmail.comThis fideua is amazing! The combination of seafood and noodles is perfect, and the saffron gives it a beautiful color and flavor.