A traditional fideuà from the Valencian coast, with golden short pasta, a deep sofrito, saffron, and barely cooked seafood. The top becomes slightly dry and toasted, while the base remains intensely briny.
Ingredients
- 320 g fideus or short vermicelli for fideuà
- 300 g cleaned squid rings
- 12 pieces whole raw shrimp
- 500 g cleaned mussels
- 250 g monkfish pieces
- 1 piece yellow onion
- 3 cloves garlic
- 250 g grated ripe tomatoes or plain tomato pulp
- 900 ml fish stock
- 5 tbsp extra-virgin olive oil
- 1 tsp sweet Spanish smoked paprika
- 1 pinch saffron threads
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches flat-leaf parsley
- 1 piece lemon
- 160 g aioli
Method
- Heat a large paella pan or a wide sauté pan, pour in the olive oil, and toast the fideus, stirring often, until they take on a nutty golden color and smell like toasted biscuit; transfer them out of the pan and set aside.
- In the same pan, sear the squid, shrimp, and monkfish over high heat, just enough to mark the surfaces without cooking the center; remove them as soon as the juices stick slightly to the bottom.
- Lower the heat, add the finely chopped onion with a pinch of salt, and sweat until it becomes soft, translucent, and sweet-smelling.
- Add the chopped garlic, then the grated tomato; let reduce until you have a thick, dark, and glossy sofrito, with no visible water at the bottom of the pan.
- Stir in the paprika and saffron off the heat for a few moments to prevent bitterness, then return to the heat and immediately mix with the toasted fideus to coat them well.
- Pour in the hot stock, pepper lightly, spread the pasta in an even layer, and let simmer without stirring, until the fideus plump up and the liquid drops almost to their level.
- Arrange the squid, monkfish, shrimp, and mussels over the pasta; continue cooking until the mussels open, the shrimp turn pink, and the bottom begins to sizzle gently.
- Turn off the heat, cover with a clean kitchen towel, and let rest until the pasta finishes absorbing the stock and the surface appears matte.
- Sprinkle with chopped parsley, and serve with lemon wedges and the aioli on the side, so everyone can add a creamy, garlicky touch.
Nutrition
Per serving
- Energy
- 1029.5 kcal
- Protein
- 56.15 g
- Carbohydrate
- 76.5 g
- Fat
- 55.05 g
- Fibre
- 5.32 g
- Calcium
- 31 mg
- Iron
- 1.25 mg
- Magnesium
- 19.35 mg
