How to make a Catalán Fideuà.
Ingredients: Serves 2
- 250g Thin straight Fideua noodles or thin spaghetti cut into 2cm pieces
- A selection of fish and seafood. You can use monkfish, prawns, mussels, octopus. I buy the frozen seafood mix from the supermarket, and defrost before cooking
- 1 Large ripe tomato or 3 Tablespoons of chopped tomato
- Olive oil
- 1 heaped teaspoon of sweet Paprika
- 1/2 Teaspoon of dried oregano
- 2 Gloves of garlic
- Fish stock
- A few strands of saffron
- Salt and pepper
- Put 2 tablespoons of olive oil on a baking tray and distribute evenly.
- To this tray add your noodles, and place into a pre-heated medium oven for a few minutes until the top layer is golden, remove and leave to stand until ready.
- In a medium size frying pan or a paella dish for 2, add 2 tablespoons of oil over a low heat.
- If you are using a ripe tomato, grate it before adding to the oil, if using tinned chopped tomatoes add straight to the oil.
- Crush the garlic and stir into the tomato.
- When the tomato juice is reduced add the oregano.
- Now you need to remove any shelled mussels from your seafood mix and put them to one side.
- Stir the unshelled seafood into the pan, coating it with the tomato mix and heating slowly.
- Pour your fish stock to the pan, it should come just before the top of the pan, and stir.
- Add to the liquid the sweet paprika and saffron, salt and papper.
- Then add the noodles and move around to evenly distribute.
- Cook on a high heat for 5 minutes, then lower.
- Add all the shelled seafood at this stage, distribute evenly on top of the mixture.
- Cook until all the liquid is reduced, about 15- 20 minutes.
- Then turn off the heat.
- Leave to stand for a couple of minutes before serving.
- Serve with plenty of lemon wedges and alioli.