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Fideua

Fideuà - Pasta Paella

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From the coast of Valencia, this is a pasta dish that translates as 'large amount of noodles'. It's very similar to a seafood paella but with the rice replaced with noodles or pasta.
We made this Fideua recipe on the Big Green Egg, and it was a huge success. We'll probably have it more often than paella as it cooks so much faster.
It uses Fideo No.0 noodles , which can be bought from specialist shops or online. Fideos are very small lengths of fine pasta, about 1 to 2 cm in length. You can also use vermicelli baskets, breaking them down.
Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method

Ingredients
  

  • 150 ml olive oil
  • 400 g Fideo No.0 fine noodles called Fideos - you can substitute with vermicelli, which I crush down into smaller lengths.
  • 200 g squid diced into about 1 cm pieces, include the tentacles if you have them.
  • 1/2 onion chopped finely
  • 6 garlic cloves chopped finely
  • 600 ml fish stock You might not need it all or you might need extra water to top up. I use fish stock cubes.
  • 1 pinch saffron
  • 15 prawns 5 unpeeled the rest peeled
  • 1 or 2 lemons cut into wedges

Equipment

Grill Temperature

200C temp_icon

Surfaces

Paella Pan
Stainless grid

Method
 

  1. Setup your Big Green Egg to cook at 200°C with a direct heat.
  2. Pour about 50ml of olive oil into your paella pan and warm it up.
  3. Add the fideos to the paella pan and cook for about 5-6 minutes, tossing or stirring frequently until they go a lovely golden brown colour.
  4. Remove them from the pan and set aside in a bowl.
  5. Add 100ml of oil to your paella pan and heat it up.
  6. Add the chopped squid and cook for a few minutes until the water evaporates out of the squid.
  7. Now add the chopped onion and cook for a further 2-3 minutes.
  8. Add the garlic and cook for 2 or 3 minutes until the onion and garlic start to brown.
  9. Now add the peeled prawns and fideos to the pan and stir through.
  10. Warm your stock and crush the saffron as you add it to the stock. Let it infuse.
  11. Pour in as much stock as you think you need to soften the noodles but dry up in the pan.
  12. Place the unpeeled prawns on top of the pasta.
  13. Cook for about 4 minutes until the pasta has soaked up all the liquid.
  14. Add the lemon wedges and cook for 3-4 mins longer, until the base of the noodles start to stick to the pan.
  15. Take off the Egg and cover with a newspaper, this should draw up the noodles so some of them point vertically.
photo of cooked Fideua - Pasta Paella

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