Seafood fideuà (pasta paella) recipe
Love paella? You need to try this recipe for fideuà, from renowned Spanish chef Omar Allibhoy. An authentic variation on the classic Valencian dish, fideuà uses fideos (short, thin pasta strands)...
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Cooking tools:
- Paella pan
- Blender
- Food processor
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 l fish stock
- 1/2 tsp saffron
- 120 ml extra virgin olive oil
- 400 g fideos (or other thin, short pasta)
- 1 dried ñora pepper
- 1 tomato, roughly chopped
- 500 g squid, cleaned and cut into strips
- 4 garlic cloves, finely chopped
- 1 tbsp sweet smoked paprika
- 10 prawns
- 1 pinch salt, to taste
- 1 large dollop of aioli, to serve
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