My family enjoyed this dish so much and my son suggested that the readers will probably like it too. It is not at all hard to make, I discovered. The most work done is in making the fish stock _ time consuming but not laborious. As with paella, the taste of the dish depends on the quality of the fish stock used. I used prawn shells and fish heads to make the stock. I fried the prawn shells and heads in a bit of oil first before putting it in with the rest of the stock ingredients. Onions, carrots, celery, parsley all lead to a very tasty stock. Simmer for a few hours if you can and you will be rewarded with the best tasting flavour base for your fideua. Any combination of shell fish and fish can be used. I used squid and prawns but you can add mussels and clams (reduce the amount of squid and prawns if you do).
300 gms. of fine uncooked dry pasta, cut into 1 1/2" lengths
250 gms. raw squid, cleaned and cut into rings
250 gms. prawns, shelled and deveined (use the heads and shells for stock)
1 cup chopped tomatoes (I used tinned tomatoes)
3 c. very good quality fish stock
3 cloves garlic, crushed
1/2 c. chopped parsley
4 tbsps. olive oil
1/2 each of sweet red and green pepper, cut into 1"x1" squares
1/2 tsp. saffron threads
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
You might also like
|Arroz con Pollo y Chorizo|
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.