Fideuá is a Spanish dish similar to paella, but it has pasta instead of rice. It’s traditionally from Valencia. It’s a very popular main course made with angel hair pasta and seafood cooked in seafood broth. Fideuà is quicker and easier than paella, but it’s delicious and flavorful anyway.
- 8 oz clams
- 7 cups water
- 2 clove of garlic, peeled and chopped
- ½ large onion, peeled and chopped
- ½ leek, chopped
- ¾ red pepper, chopped
- 2 small tomatoes, grated
- 4 tbsp olive oil
- 2 saffron threads
- 4 oz squid, cleaned and sliced into rings
- 4 oz shrimp, peeled
- ¾ cup peas (to taste)
- 5 oz salmon
- Place the clams in a large bowl filled with 1 liter of water. Once the clams are opened, remove from water and set aside. Don’t throw the water away, as you will use it to make the broth. Remove the sand from the water using a cloth strainer and set aside.
- Remove the skin from the salmon fillet and cut it in small pieces. Season with salt and set aside.
- Peel and chop the onion and garlic. Chop the leek and pepper. In a paella pan, heat 4 tbsp of olive oil on medium heat. When hot, sauté the onion, garlic, leek and pepper. Grate the tomato and add to the pan. Then, add the saffron and stir thoroughly. Sauté until tender.
- Add the sliced squids, peeled shrimps and peas. Stir thoroughly for about a minute.
- Add the pasta and fry lightly. Pour in the clam broth. The water must cover the pasta, so add more water if necessary.
- Add the salmon pieces to the pan. Then, add the clams and a pinch of salt. Stir gently. Make sure that the salmon is completely covered by water.
- Let simmer for 8 minutes or until the pasta is al dente. Remove from heat and serve hot.