Fideua (Toasted Noodle Seafood Paella)
Fideua is a Valencian dish that mirrors paella in technique but replaces rice with short, thin pasta called fideos. The noodles are toasted in olive oil until golden before being cooked in a seafood broth made from shrimp shells, mussels, and fish stock. As the pasta absorbs the broth, it concentrates the flavor of the sea into each strand. The bottom layer develops a crispy crust called socarrat, prized for its caramelized, toasty crunch. Saffron colors the broth golden and contributes a subtle floral note. The dish is traditionally cooked in a wide, shallow pan to maximize surface area and crust formation. Served with alioli on the side, the garlic-infused mayonnaise adds richness and a pungent kick that amplifies the seafood character.
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Instructions
- 1
Heat olive oil and saute garlic until fragrant.
- 2
Sear squid and shrimp briefly, then set aside.
- 3
Toast noodles in the same pan for about 2 minutes.
- 4
Stir in tomato puree and paprika, then add hot stock.
- 5
Simmer until noodles are tender, adding seafood back midway.
- 6
Turn off heat and rest for 5 minutes before serving.
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