How to make 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.
1 heaped teaspoon of sweet Paprika
1/2 Teaspoon of dried oregano.
2 Gloves of garlic.
A few strands of saffron.
Salt and pepper.
Cooking time approx 30 mins.
1: Put 2 tablespoons of olive oil on a baking tray and distribute evenly. To this tray add your noodles, and place into a preheated medium oven for a few minutes until the top layer is golden, remove and leave to stand until ready.
2: 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.
3: 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.
4: 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.
5: Then add the noodles and move around to evenly distribute.
6: Cook on a high heat for 5 minutes, then lower.
7: Add all the shelled seafood at this stage, distribute evenly on top of the mixture.
8: Cook until all the liquid is reduced, about 15- 20 minutes.
9: Then turn off the heat. And leave to stand for a couple of minutes before serving.
Serve with plenty of lemon wedges and alioli.