Recipes
Spanish Fideua
Spanish Fideua
Recipe Details
Ingredients
Fish stock
The fideua
Step by Step Instructions
Step 1
Fish Stock: Wash the fish head and bones and soak in cold water for 30 minutes to remove excess blood. Drain and set aside.
Step 2
In a big pot, heat some olive oil over medium high heat and sauté onion, celery and garlic, until vegetables are slightly softened – about 5 minutes.
Step 3
Add in fish head, fish bones, bay leaves and black peppercorn. Stir and let cook for 2 minutes.
Step 4
Add in 1L water (or just enough to cover all the ingredients). Bring liquid to a boil and lower the heat to low and continue to simmer for 45 minutes.
Step 5
Season with a bit of salt and strain out the fish stock. Set aside until ready to use.
Step 6
Prepare the seafood. Pat the tiger prawns dry with paper towel. Season with a bit of salt and black pepper.
Step 7
In a paella pan or a frying pan, heat up the pan with medium high heat, add 1 tbsp of olive oil and pan fry the prawns for 1-2 minutes on each side or until browned on both side. Remove from pan and set aside.
Step 8
Use the same pan, heat another 2 tbsp of olive oil with medium heat, add in the diced onions, garlic and tomatoes and fry for 15-20 minutes until softened. 4. Add in sliced chorizo and cook for another 2 minutes. In the meantime, Add the white wine to the saffron and set aside.
Step 9
Add in sliced chorizo and cook for another 2 minutes. In the meantime, Add the white wine to the saffron and set aside.
Step 10
Sprinkle in fideo. Stir to mix well. Cook for 3 minutes until the noodles are well coated with the ingredients in the pan. Add in paprika powder.
Step 11
Add in white wine and saffron mixture. Stir and let the alcohol cook off. Add in the clams.
Step 12
Pour in enough fish stock to cover the fideo and clams. Bring the mixture to a simmer and lower the heat to medium and let cook for 10 minutes, allowing the stock to be absorbed. Stir occasionally to prevent fideo from sticking to the bottom of the pan.
Step 13
If the mixture dries out too quickly, add in a little more broth to help the clams to cook and open up.
Step 14
Once the clams are opened and most of the liquid is absorbed, add back in the prawns and cook for another 4 minutes or until prawns are cooked. Season with salt and black pepper.
Step 15
Remove pan from heat and sprinkle chopped parsley and placed lemon wedges on top for garnish. Serve immediately.
Ingredients
Fish stock
The fideua
Step by Step Instructions
Step 1
Fish Stock: Wash the fish head and bones and soak in cold water for 30 minutes to remove excess blood. Drain and set aside.
Step 2
In a big pot, heat some olive oil over medium high heat and sauté onion, celery and garlic, until vegetables are slightly softened – about 5 minutes.
Step 3
Add in fish head, fish bones, bay leaves and black peppercorn. Stir and let cook for 2 minutes.
Step 4
Add in 1L water (or just enough to cover all the ingredients). Bring liquid to a boil and lower the heat to low and continue to simmer for 45 minutes.
Step 5
Season with a bit of salt and strain out the fish stock. Set aside until ready to use.
Step 6
Prepare the seafood. Pat the tiger prawns dry with paper towel. Season with a bit of salt and black pepper.
Step 7
In a paella pan or a frying pan, heat up the pan with medium high heat, add 1 tbsp of olive oil and pan fry the prawns for 1-2 minutes on each side or until browned on both side. Remove from pan and set aside.
Step 8
Use the same pan, heat another 2 tbsp of olive oil with medium heat, add in the diced onions, garlic and tomatoes and fry for 15-20 minutes until softened. 4. Add in sliced chorizo and cook for another 2 minutes. In the meantime, Add the white wine to the saffron and set aside.
Step 9
Add in sliced chorizo and cook for another 2 minutes. In the meantime, Add the white wine to the saffron and set aside.
Step 10
Sprinkle in fideo. Stir to mix well. Cook for 3 minutes until the noodles are well coated with the ingredients in the pan. Add in paprika powder.
Step 11
Add in white wine and saffron mixture. Stir and let the alcohol cook off. Add in the clams.
Step 12
Pour in enough fish stock to cover the fideo and clams. Bring the mixture to a simmer and lower the heat to medium and let cook for 10 minutes, allowing the stock to be absorbed. Stir occasionally to prevent fideo from sticking to the bottom of the pan.
Step 13
If the mixture dries out too quickly, add in a little more broth to help the clams to cook and open up.
Step 14
Once the clams are opened and most of the liquid is absorbed, add back in the prawns and cook for another 4 minutes or until prawns are cooked. Season with salt and black pepper.
Step 15
Remove pan from heat and sprinkle chopped parsley and placed lemon wedges on top for garnish. Serve immediately.