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Wednesday, January 8, 2014

Fideua

Back to my Christmas meals. I had to find more recipes to use up the clams & mussels. Fideua is like paella except it's made with noodles instead of rice. I'm still trying to figure out how much liquid to add. This was too watery and by the time the liquid absorbed, the noodles were mushy.


Fideua

2 Tbs olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 large garlic cloves, chopped
1/2 lb tomatoes, seeded, chopped
1 Tbs tomato paste
1 tsp Hungarian sweet paprika
3 cups chicken broth
10 oz spaghetti, broken into 1-inch pieces (about 2 1/3 cups)
12 mussels, cleaned & debearded
12 clams, cleaned
12 jumbo shrimp, peeled & deveined
4 Tbs chopped fresh Italian parsley

Heat oil in paella pan over medium heat. Add onion and bell pepper. Sauté until onion is lightly browned, about 4 minutes. Add garlic and saute until fragrant. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste and paprika. (Sauce base can be made 1 day ahead. Cover and chill.)

Heat chicken broth in pot. Heat sauce base in paella pan. Add noodle pieces; stir 1 minute. Add broth and bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 5 minutes. Add seafood and cover. Cook 5-8 minutes or until seafood is cooked through. Uncover and cook until crust appears on bottom of pan. Season with salt and pepper; sprinkle with parsley. 


I think the problem was I forgot that the shellfish would release some broth. Next time, I'll add enough liquid to cover the noodles and let the shellfish produce the extra liquid.



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