Ingredients with Measurements:
- 1/2 pound fideos (thin, short pasta noodles)
- 1/2 pound mixed seafood (shrimp, squid, mussels, clams)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 3 cups seafood or chicken broth
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large paella pan or wide, shallow skillet
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the onion, garlic, and red bell pepper and sauté for 5 minutes until softened.
3. Add the tomato and smoked paprika and cook for another 5 minutes until the tomato has broken down.
4. Add the fideos and stir to coat with the tomato mixture.
5. Add the seafood and saffron threads and stir to combine.
6. Pour in the broth and season with salt and pepper.
7. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until the fideos are cooked and the seafood is tender.
8. Remove from heat and let sit for 5 minutes before serving with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 10g
Protein: 22g
Carbohydrates: 35g
Fiber: 2g
Sodium: 800mg
Substitutions for ingredients:
- Fideos can be substituted with spaghetti or vermicelli.
- Seafood can be substituted with chicken or chorizo.
- Saffron threads can be substituted with turmeric or annatto.
Variations:
- Add vegetables such as peas, artichokes, or green beans.
- Use different types of seafood such as scallops or lobster.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Make sure to use a wide, shallow pan to ensure even cooking.
- Toast the fideos in the pan before adding the other ingredients for extra flavor.
- Use homemade broth for the best flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat, adding a splash of broth or water to prevent sticking.
Presentation ideas:
Serve in the paella pan for a rustic look, or transfer to a large platter for a more elegant presentation.
Garnishes:
Sprinkle with chopped parsley or cilantro for a pop of color.
Pairings:
Serve with a crisp white wine such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the fideos are too dry, add more broth or water.
- If the seafood is overcooked, remove it from the pan before adding the broth and add it back in at the end.
Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to avoid foodborne illness.
- Refrigerate leftovers promptly to avoid bacterial growth.
Food history:
Fideuà is a traditional dish from the Valencia region of Spain, similar to paella but made with pasta instead of rice.
Flavor profiles:
Savory, smoky, seafood-forward, with a hint of saffron.
Serving suggestions:
Serve as a main course for a dinner party or family meal.
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Region: Spanish