Fideuá, like paella, is a classic summer dish that is cooked on a barbecue, in a special huge frying pan, and shared among friends or family. Only it’s pasta instead of rice.
Today we share with you this recipe to prepare a delicious fideuá with prawns and fish, we chose salmon because we really like its taste and it adapts to many dishes.
- 10 red prawns (rice) or prawns in their shells
- 150 grams of salmon fillet without skin
- 1 medium white onion
- 1 green or red pepper
- 4 medium tomatoes
- 2 cloves garlic
- 250 grams (11⁄3 cup) noodle pasta
- 2 tablespoons olive oil
- 1 tsp saffron
- 1⁄2 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- Prepare the prawns: leave a couple with shells on, a couple peeled but with heads and the rest completely peeled; you can peel them all if you prefer.
- Reserve the shells and put them in a saucepan with about 1 litre of water. Simmer the shells for about 3 minutes, while the fish and vegetables are being prepared.
- Cut the fish into small pieces, finely dice the onion, core and dice the pepper, dice the tomatoes and peel and chop the garlic.
- Heat a dry paella pan or your largest frying pan over a medium heat, pour the dry pasta into the pan and toast for 3-5 minutes, shaking the pan, until it turns colour. Pour the pasta into a bowl and set aside.
- Add the olive oil to the pan and briefly brown the prawns on both sides until they start to turn pink, remove from the pan and cook the fish in the same way, then remove from the pan and set aside with the prawns.
- Strain the stock from the prawn shells (there should be about 75ml); top up with water if necessary and add the saffron to infuse.
- Add the onion to the pan and cook stirring until coloured, add the peppers, spices, salt and cook for 3-5 minutes until softened, then add the tomatoes, garlic and cook for a minute.
- Put the pasta back in the pan and stir for a minute to soak up the seasoning. Pour in the stock, which should cover the pasta, and cook over a medium heat, stirring occasionally, until the liquid is absorbed. Taste a strand of pasta and if it is not tender enough, add more water and cook.
- Return the fish to the pan and stir, place the prawns on top and lower the heat so the pasta doesn’t stick to the bottom. Turn the prawns after one or two minutes, and again if necessary so that they are completely pink.
- Remove the fideuá with prawns from the pan, let it rest for a minute and bring this delicious dish to your table!
If you pay attention to our tips and practice, you will achieve a good socarrat, that crunchy bottom layer of rice, a delicious and difficult to achieve effect.
- You can add 150 grams of monkfish tail to the preparation of this delicious fideua with prawns and fish.
- If you want to slightly overcook the bottom of the fideuá, keep the heat on medium until the end and when there is no broth left, turn up the heat to high.