I know that there are as many fideuá recipes as there are cooks, but this is mine, the one I have 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 thin noodles (you can use special noodles for fideuá but I prefer the thin noodles, type hair)
- 250 of squid
- 250 g of shrimps and any other fish if you wish (the shrimp shells are not thrown away, they are used to make the fumet if you do it at home)
- 1 onion, finely chopped
- 1 bell bell pepper, diced
- 2 tomatoes, grated or finely chopped
- 3 cloves garlic, minced
- 1 liter of fumet (fish broth that if you can make it yourself following this recipe, much better, but if not, there is good quality in the supermarket).
- 2 tablespoons of chorizo bell 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 teaspoon lemon juice or white vinegar
- Salt to taste
For the fumet:
- 500g of fish bones and heads (heads of shrimps, hake, monkfish, etc.)
- 1 onion, cut into large pieces
- 1 leek, cut into large pieces
- 1 carrot, coarsely chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 100 ml of white wine
- 1 sprig of parsley
- 1 liter of water
- Salt to taste
- A dash of olive oil
Elaboration:
Preparation of the fumet (fish stock):
- Prepare the ingredientsWash fish bones and heads thoroughly to remove any blood that may sour the broth.
- SautéIn a large pot, heat a little olive oil. Add the bones and heads of shrimp and fish, and sauté for about 5 minutes until they change color.
- FlambeadoPut the white wine, wait for it to heat up well and flambé. This gives it a lot of flavor.
- Add the vegetablesAdd the onion, leek, carrot, garlic, bay leaf and parsley. Stir-fry everything together for 5 more minutes to blend the flavors.
- Cooking the fumetPour the liter of water into the pot. Add a pinch of salt and bring to a boil. Once it starts to boil, reduce the heat and simmer for 20-25 minutes. During cooking, remove any foam that may form on the surface.
- StrainAfter the cooking time, strain the broth using a fine strainer, discarding the bones and vegetables, and you have your fumet of fish ready to use in the fideuá.
Preparation of the aioli:
- Garlic Paste: Crush the chopped garlic with a pinch of salt in a mortar and pestle until a smooth paste is obtained.
- 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 and becomes 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, sauté 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. Briefly sauté the shrimp tails until they change color slightly. Remove immediately and set aside.
- Add the squid and fish and cook until lightly browned. Remove them and set them aside, apart from the shrimp.
- Prepare the SofritoIn the same pan, add a little more olive oil if necessary. Sauté the onion, bell pepper and garlic until tender. Then add the grated tomatoes and cook until the mixture thickens and the water from the tomatoes has evaporated.
- Add choricero bell pepper and spicesStir in the chorizo bell 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 the noodles are completely submerged. Season with salt and pepper. Let it simmer without stirring, until the noodles absorb the broth and are tender.
- When the broth is consumed, put the paella pan in the oven (hot at 180º) for a few minutes until you see that the noodles "stand up". This gives a very nice crunchy touch.
- ReposarOnce ready, remove the paella pan from the oven, add the reserved shrimp on top and let stand for a few minutes.
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 flavor.
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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