Seafood dish - Fideuà
Seafood dish - Fideuà

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, seafood dish - fideuà. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Seafood dish - Fideuà is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Seafood dish - Fideuà is something that I’ve loved my entire life.

Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Fideuà is a Spanish dish similar to paella that uses pasta instead of rice. If you can't find fideuà, break angel hair pasta.

To get started with this particular recipe, we must first prepare a few components. You can have seafood dish - fideuà using 9 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Seafood dish - Fideuà:
  1. Get 1 / 2 cup dl . Sofregit
  2. Make ready 1½ liters fish stock
  3. Get ½ red pepper
  4. Make ready 250 g squid
  5. Prepare 4 - 6 lobster Norway /Scampi good size, (I use whatever I think looks best at the market).
  6. Take 250 g clam hard /quahog
  7. Get 500 g fideus no.4 (fideua noodles)
  8. Prepare olive oil , mild
  9. Take 1 tsp . esdragon

Try this approachable and delicious version of the Catalan dish, Fideuà. Made with short strands of artisan pasta and fresh seafood, is usually served with all i oli. Fideuà has humble beginnings as a hearty dish used to feed poor fishermen on board fishing boats Fideuà is bursting with flavor from the generous amount of fresh seafood, ladles of rich shellfish broth. Today's dish, Fideuà is a cousin of the famous Paella, made with pretty much the same ingredients but, instead of rice, Fideuà noodles provide the starch.

Steps to make Seafood dish - Fideuà:
  1. You need to have prepared sofregit and fish stock in advance for this recipe.
  2. None
  3. Put the clams in cold water with a pinch of salt and leave them for around 30-45 min., to remove any sand from the clams, while you prepare the rest of the ingredients and start cooking the fideuà.
  4. Clean the squid and remove the mouth and ink (you can save the ink for making e.g. Arròs Negre), or simply have your fishmonger do it.
  5. Cut the pepper and squid in 1 inch/2 cm squares.
  6. Put 4-5 Tbsp. oil in a paella pan (approx. Ø 30 cm) and fry the squid and pepper lightly.
  7. After a few minutes, add scampi. Stir and fry around 2-3 min. Make sure to fry the scampi on both sides.
  8. Remove all from the pan and fry the fideus on the pan in the remaining oil while stirring until all are evenly golden-brown (around 5 min.). Add more oil if needed.
  9. Add 1 cup/ 2 dl sofregit and fry together with the fideus for around 2-3 min. Add a little water if you can't get the sofregit to mix with the fideus.
  10. Add around 1½ liter of fish stock and the previously fried pepper and squid and stir until evenly distributed.
  11. Throw the water away from the clams, put a little water in the bottom of the pot and boil them until they open (2-5 min.). Throw away the ones that hasn't opened.
  12. Remove the half of the shell that the clam isn't attached to.
  13. Add the clams to the fideuà and stir carefully until they are evenly distributed. Season with 1 tsp. esdragon, place the scampi on the surface and let it boil for around 20 min.
  14. When the fideus are al dente, the dish is done. You can finish it by gratinating in the oven for 3 min. if you want the surface to be more crunchy.
  15. Served in the pan.

More often than not, it's a seafood dish. Seafood Fideua is kind of like paella, except instead of rice you use fideua which is a short pasta. It's a great alternative seafood dish that a nice change from typical seafood pasta dishes. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). This is a seafood dish originally from the coast of Valencia which is similar to paella, and even more to arròs a banda, but with noodles instead of rice.

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