I know there are as many fideuá recipes as there are cooks, but this is mine, the one I've tried and tested after making it a thousand times and I love it. I don't pretend to say it's the best or the most authentic, I just want to share it because it has given me great moments in the kitchen and at the table, I hope you enjoy it as much as I do! Bel.
Ingredients:
For the fideuá:
- 400g of fine noodles (you can use special noodles for fideua, but I prefer the fine noodles, type hair)
- 250 of squid
- 250 g of prawns and any other fish if you wish (the shells of the prawns are not thrown away, they can be used to make the fumet if you do it at home)
- 1 onion, finely chopped
- 1 pepper, diced
- 2 tomatoes, grated or finely chopped
- 3 cloves garlic, minced
- 1 litre of fumet (if you can make your own fish stock following this recipe, all the better, but if not, you can find good quality fish stock in the supermarket).
- 2 tablespoons of chorizo pepper
- 1 teaspoon smoked paprika
- 1 pinch of saffron threads (optional)
- Olive oil
- Salt and pepper to taste
- fresh parsley, chopped (for garnish)
For the aioli:
- 2 cloves garlic, minced
- 1 egg yolk
- 1 cup olive oil
- 1 tsp lemon juice or white vinegar
- Salt to taste
For the fumet:
- 500g of fish bones and heads (the heads of prawns, hake, monkfish, etc.)
- 1 onion, coarsely chopped
- 1 leek, cut into large chunks
- 1 carrot, coarsely chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 100 ml white wine
- 1 sprig of parsley
- 1 litre of water
- Salt to taste
- A drizzle of olive oil
Elaboration:
Preparation of the fumet (fish stock):
- Prepare the ingredientsWash the fish bones and heads thoroughly to remove any blood that may sour the stock.
- SautéIn a large pan, heat a little olive oil. Add the bones and heads of the prawns and fish, and fry for about 5 minutes until they change colour.
- FlambeadoPut in the white wine, wait for it to heat up and flambé. This gives it a lot of flavour.
- Add the vegetablesAdd the onion, leek, carrot, garlic, bay leaf and parsley. Stir-fry everything together for a further 5 minutes to allow the flavours to blend.
- Cooking the fumetPour the litre of water into the pot. Add a pinch of salt and bring to the boil. Once it comes to the boil, reduce the heat and simmer for 20-25 minutes. During cooking, skim off any foam that may form on the surface.
- StrainAfter the cooking time, strain the broth using a fine sieve, discarding the bones and vegetables, and you have your fumet of fish ready to use in the fideua.
Preparation of the aioli:
- Garlic Paste: Crush the chopped garlic with a pinch of salt in a mortar and pestle to a smooth paste.
- EmulsifyIn a bowl, whisk together the egg yolk and lemon juice (or vinegar). Gradually add the olive oil while whisking continuously until the mixture thickens into a creamy sauce. The trick is to add the oil very slowly at first to form a stable emulsion.
- CombineStir in the garlic paste and adjust seasoning with salt and more lemon juice if necessary.
Preparation of the fideuá:
- OvenTurn the oven on at 180º to heat it up.
- Stir-fry the noodlesIn a small frying pan, fry the noodles until golden brown. Remove and set aside.
- Sautéing SeafoodIn a large, flat frying pan (such as a paella pan), heat a little olive oil over medium heat. Sauté the prawn tails briefly until they change colour slightly. Remove immediately and set aside.
- Add the squid and fish and cook until lightly browned. Remove and set aside, along with the prawns.
- Prepare the SofritoIn the same pan, add a little more olive oil if necessary. Sauté the onion, pepper and garlic until soft. Then add the grated tomatoes and cook until the mixture thickens and the water from the tomatoes has evaporated.
- Add chilli pepper and spicesStir in the chorizo pepper, smoked paprika and saffron (if using) and mix well with the sofrito and oil.
- Add SeafoodAdd the seafood (squid and fish) to the pan or paella pan.
- NoodlesAdd the reserved toasted noodles and mix well.
- Add Broth (use the fumet preferably prepared by you): Pour in the fish stock (it is best if it is hot), making sure that the noodles are completely submerged. Season with salt and pepper. Simmer, without stirring, until the noodles absorb the stock and are tender.
- When the broth is used up, put the paella pan in the oven (hot at 180º) for a few minutes until you see the noodles "stand up". This gives them a nice crunchy touch.
- RestOnce ready, remove the paella pan from the oven, add the reserved prawns on top and leave to stand for a few minutes.
1. Serve:
- Garnish the fideuá with chopped fresh parsley.
- Serve the fideuá hot, accompanied by a spoonful of aioli on the side or on top to add a delicious flavour.
Total processing time:
- The preparation time for the fideuá with Alioli is approximately 45 minutes to 1 hour. This includes the time needed to prepare and cook both the fideuá and the aioli. To this would be added the preparation time for the fumetif you do it yourself.
Enjoy your fideuá with alioli!
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