World Flavors Cookbook

Fideuá

A coastal cousin of paella made with thin, short noodles instead of rice, cooked in a rich seafood broth until the noodles "stand up."

Cuisine: Spain

Ingredients

• 400g short fideo noodles
• 1L rich fish stock
• Assorted seafood: prawns, monkfish, squid
• Sofrito: tomato, garlic, onion, pimentón
• Saffron

Instructions

1. Toast the dry noodles in oil until golden brown. Remove.
2. Sauté the seafood then make the sofrito in the same pan.
3. Return noodles, add saffron and hot stock.
4. Cook over high heat until stock is absorbed and noodles curve upwards.
5. Serve with plenty of aioli.