SEAFOOD FIDEUà
Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 14
Steps:
- Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink - they should be closed or should slowly close when tapped - if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you're ready to cook. Peel the prawn shells on the body section only - leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you're ready to cook.
- Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
- Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
- Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
- Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.
Nutrition Facts : Calories 488 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
SEAFOOD FIDEOS
Steps:
- Preheat the oven to 400 degrees F.
- Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside.
- Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes.
- While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt.
- Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately.
- Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add chile flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar.
- Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.
ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
- Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
- Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
- Drizzle with oil and serve with lemon wedges.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
FIDEO CON CAMARONES (SEARED SHRIMP WITH FIDEO)
This dish is an homage to the amazing shrimp on the Pacific coast of Mexico and more specifically, Mazatlán. Every morning around 6:30, the shrimp boats come in and beautiful shrimp arrive at the markets. Pairing the sweet shrimp with the fruity but tart tomatillo balances the dish with the nuttiness of the toasted pasta and the heat of the serrano.
Provided by Rick Martinez
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
- Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
- Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
- Serve the fideo topped with avocado slices and cilantro leaves.
CATALAN FIDEUà
In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
- Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
- Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
- Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
- Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
- Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
- If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
- Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams
FIDEO
This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.
Provided by TINYANT1
Categories Side Dish
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
- Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g
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