So this Sunday's comida highlight was Fideus. Fideus is prepared in a paella pan and in many ways is a similar dish. The big, big difference is that fideus uses short pasta rather than rice. It also tends to be simpler and even more unadorned. OK here you go. Take one paella pan and place it over medium heat, add a little olive oil and fry a few 2" chunks of monk fish (It really is the right stuff) and a few prawns. And like a paella you want to try to have the pan as evenly heated as possible, a gas barbique works swell. When the monkfish is browned on both sides remove the monkfish and the prawns and toss in 3 peeled and finely chopped tomatoes and a medium onion. This is called a sofrito and is an instrumental part of many Spanish recipes. Cook until the onions are translucent. At this point add a teaspoon or so of sweet pimento and salt to taste. Toss back in the seafood and add the pasta You'll need 500 grams of fideus which is also known as fideo in Castillano and probably can be found in Latin American markets. If you have the option the correct size is number 4. Spread the pasta evenly in the pan and try to coat it with the sofrito. Now add 2 liters of fish stock (I cheat and use chicken stock), stir once and bring to a boil and then reduce to medium. Without stirring wait for the liquid to be absorbed into the pasta. It should take about 20 to 30 minutes ar so. There should be no liquid remaining. That's it. Oh and serve with Allioli. What's allioli? Espera... espera...
1 comment:
No red, just blanco. One in the back uno euro a bottle, the one up front I dunno because I found it under the bed. Both were just fine. The euro a bottle one comes from Galacia and is a "turbido" which means "you want us to filter it too for a measly euro!" You may be confusing the roast read pepper in the escalivada with a stained table cloth.
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