Spanish Fideuà

Fideuà is a Spanish seafood dish that is prepared much more simply than paella. Instead of rice, we use spaghetti.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 230 g Fish, white fish

  • 1.5 l Soup base, chicken, cube

  • 5 pieces Fish, shrimp

  • 230 g Shellfish, oysters

  • 2 piece Tomato, red

  • 4 pods Garlic, fresh

  • 2 piece Chili peppers, red chili, dried

  • 230 g Fish, squid

  • 1 piece Bell pepper, red, fresh

  • 450 g Pasta, Vermicelli, soy

  • 1 teaspoon Saffron, dry

  • 1 dl Oil, olive

  • 3 pinch Salt, table

Steps

  1. Discard any open shellfish immediately, and thoroughly scrub the remaining ones under cold water with a stiff brush to remove the byssal threads or so-called beards. Rinse the shrimp and squid under running water and dry them well. Cut the squid into rings. Peel, rinse, and finely chop the garlic. Wash the red bell pepper, remove the seeds, and dice it into small cubes. Rinse the chili peppers, remove the seeds, and cut them into smaller cubes. Rinse the fish under water, remove any bones, and cut it into 5 cm pieces. Wash the tomatoes, clean them, and dice them into cubes.

  2. Heat oil in a large, heavy-bottomed pot. Be careful not to let it smoke. Add the shrimp and squid to the oil and cook them over medium heat until the shrimp turn pink (about 5 to 7 minutes). Then remove the squid and shrimp from the pot and set them aside on a plate.

  3. Add the tomatoes, bell pepper, chili peppers, and garlic to the pot and sauté everything together over moderate heat for 3 minutes, stirring occasionally. Meanwhile, heat the fish stock in a small pot.

  4. Add the fish, fish stock, salt, and saffron to the pot. Mix everything well and bring to a boil. Break the vermicelli pasta into 2 cm pieces and add them to the pot along with the shellfish, squid, and shrimp. Cook everything together in the covered pot over moderate heat for another 15 minutes.

  5. Remove the pot from the heat and let it sit covered for 5 minutes to allow the flavors to meld. Then uncover and discard any closed shellfish. Serve the dish on plates and enjoy immediately.

Nutrition Information (Per 100g)

  • Calories: 149.29 kcal
  • Fat: 1.25 g
    • Saturated Fat: 0.12 g
  • Carbohydrates: 25.56 g
    • Sugars: 5.75 g
  • Protein: 6.82 g
  • Fiber: 1.48 g

Advice

If we want the dish to be spicier, we do not remove the seeds from the chili peppers.