Fideuà
A Valencian coastal dish similar to paella but made with thin toasted noodles instead of rice, cooked with shrimp, mussels, and saffron broth until the vermicelli forms a crispy bottom crust.
Ingredients
- 8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos)
- 1 lb large shrimp (16/20 count), shell-on
- 1 lb fresh mussels, scrubbed, debearded
- 4 tbsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 4 ripe tomatoes or 1 can (14.5 oz) diced tomatoes, grated or finely diced
- 1 tsp smoked paprika
- 1/2 tsp saffron threads, crumbled
- 4 cups fish stock or clam juice mixed with water, warm
- 1 1/2 tsp salt
- 2 lemon, cut into wedges
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 400°F (200°C). Steep 1/2 tsp crumbled saffron threads in 2 tablespoons of warm water for 5 minutes.
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2
In a large oven-safe skillet or paella pan, heat 4 tbsp extra-virgin olive oil over medium-high heat. Add 8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos) and toast, stirring constantly, for 2 to 3 minutes until golden brown. Remove and set aside.
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3
In the same pan, add 1 finely diced yellow onion and cook for 4 minutes. Add 4 cloves minced garlic and 1 tsp smoked paprika, stir for 1 minute. Add 4 grated or finely diced ripe tomatoes or 1 can (14.5 oz) diced tomatoes and cook for 5 minutes until jammy.
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4
Pour in 4 cups warm fish stock or clam juice mixed with water and the saffron water. Stir in 1 1/2 tsp salt and bring to a simmer. Return the toasted noodles, pressing into an even layer.
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5
Nestle 1 lb large shrimp (16/20 count), shell-on into the noodles. Cook on stovetop for 5 minutes without stirring. Add 1 lb scrubbed, debearded fresh mussels around the edges. Shrimp should be opaque and pink (145°F / 63°C); mussels open when done.
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6
Transfer to oven and bake for 5 to 7 minutes until liquid is absorbed and top is crisp. Discard any 1 lb fresh mussels that did not open.
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7
Rest 2 minutes. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with 2 cut into wedges lemon.