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
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