Fideuà
Fideuà de Gandia: thin noodles cooked like paella in seafood stock until they crisp and curl
Gandia, on the coast south of Valencia, claims fideuà as its own and holds a contest for it every summer: a paella pan of short, thin noodles toasted in oil and cooked in a deep seafood stock with monkfish, squid and prawns until the liquid has gone and the tips of the noodles curl upwards. It is served straight from the pan with a bowl of allioli to stir in. A common mistake is stirring once the stock is in; the noodles release starch and turn sticky instead of separate and slightly crisp. Use a well-flavoured fish stock, as it is the backbone of the dish. Chef's tip: finish the pan for a few minutes under a hot grill, the trick that makes the noodles stand up like little hooks.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
To serve
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/8 doneStep 1: Heat ¼ cup olive oil in a 38 to 40 cm paella pan over a medium-high heat. Sear 8 large raw prawns for 1 minute a side until just pink, then lift out and set aside; they finish cooking later.
3 minStep 2: Add 10 ½ oz monkfish fillet and 9 oz cleaned squid and cook for 2 to 3 minutes, until the squid turns opaque and the fish is sealed on the outside. Push to the edge of the pan.
3 minStep 3: Add 3 clove garlic to the centre and fry for 30 seconds until fragrant but not brown, then add 2 ripe tomatoes and cook, stirring, for 5 minutes until thick, dark and jammy. Stir in 1 tsp sweet paprika for a few seconds.
6 minStep 4: Add 14 oz short thin noodles for fideuà (fideo no. 1 or 2) and stir for 2 to 3 minutes so they soak up the oil and toast lightly to a pale gold.
3 minStep 5: Pour in 4 ½ cups fish stock and the 1 pinch saffron threads water, season with 1 tsp salt, spread everything out evenly and bring to a lively boil. From now on, do not stir.
2 minStep 6: Cook for 8 to 10 minutes, turning the pan now and then so it heats evenly, until the noodles are tender and the stock has almost disappeared. Tuck the prawns in on top for the last 3 minutes. Heat the grill to high.
10 minStep 7: Slide the pan under the grill for 2 to 3 minutes, until the noodle tips curl up and the surface turns golden and crisp. The monkfish should be white and flake easily, and the prawns pink all through.
3 minStep 8: Rest for 3 minutes off the heat, then serve from the pan with allioli and lemon wedges if you like.
3 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fideuà take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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