Prawn fideuà recipe
Fideuà (dialectal pronunciation of the Valencian word fideuada “large amount of noodles”) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with noodles instead of rice. Its main ingredients are pasta noodles, fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.
Today we present
Olive oil, for frying
1 onion, finely chopped
1 red or green pepper, deseeded and finely chopped
100g chorizo, thinly sliced
3 cloves of garlic, finely chopped
1 tsp sweet paprika
Pinch of saffron strands
1 tsp salt, plus extra to season
200g tinned whole plum tomatoes
350g wheat vermicelli pasta or fideos noodles
600ml freshly boiled water
400g whole shell-on prawns, or use peeled (mussels and small squid are good too)
Lemon wedges, to serve
Freshly ground black pepper
Heat the olive oil in a frying pan and when it is hot, sauté and brown the raw pasta for about 5 minutes. Once golden, remove it and put it aside.
add more oil with one or two cloves of garlic, the onion and a pinch of salt; add the shrimps and when everything is just golden add the chorizo and continue to cook. Then add the paprika and saffron and shortly after, the chopped tomatoes and cook for another two minutes.
3 Take the scalded shrimps and set them aside;
Add the previously sautéed fideuà and let it flavour by stirring well in the pan over medium heat; when the pasta is well mixed with the ingredients add the boiling salted water until everything is covered.
Cover and cook for 5 minutes;
Add the shrimps previously blanched, and cook without lids until the water has evaporated and a crust has begun to form at the bottom of the pan.
Remove from heat and leave to rest for five minutes.
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