"Fideua" comes from Valencia, a variation on the theme of paella, but with vermicelli instead of rice. You can taste it all year round in almost any restaurant in Spain, and each hostess, as expected, has its own recipe. Someone cooks with a thinner vermicelli, someone with a thicker one, with peeled shrimps or whole ones, with squid or cuttlefish... But one thing is always present here — an indescribable feeling of the sea!
We will prepare the necessary products. Seafood can be fresh or frozen. Squid (or cuttlefish) and shrimp (peeled or whole) must be present. Optional, but desirable — shellfish (mussels or smaller shells). If you cook without clams, take a couple of squid or a little more shrimp. I have one squid and assorted (400g) from a variety of small and 2 large shrimps, mussels, small shells (Spanish ‘almejas’) and octopuses. Ground saffron, in a bag of 0.1 g. Half green and half red pepper. Fish broth prepared in advance
In addition to fish heads and tails, I put dried herbs (rosemary, thyme, small Basil), fresh coriander and dill in the broth,:one onion, Bay leaf and a piece of leek. Salt and pepper. I froze a liter of broth for Fideua, and made fish soup out of the rest. If you cook broth and Fideua in one day, and there will be waste from the shrimp (I cook whole, but many people do not like it when they are served from a plate) they can also be used in broth
First of all, slightly brown the vermicelli in a dry pan. You won't get a uniform color. Some vermicelli will be more tanned
Remove the vermicelli to the side and fry the onion for 5 minutes
Add half a green pepper and half a red pepper to the onion. Stir, add a little broth and leave to simmer for 10-15 minutes
In the meantime, let's take care of the squid. It is very important to remove the thin film before you start cutting. Otherwise, the squid will be rubber. you can remove the entire film as a stocking. Either way, it's pretty fast
Add the squid pieces to the vegetables
Stir for a minute, until the squid loses its transparency
Spread the vermicelli and mix everything together again
Pour the broth and leave on low heat for 15 minutes
During this time, I prepared a mandatory! addition to "Fideua", namely "Aioli" sauce". In any case, I do not insist on my own version, cook as you like or buy ready-made. The main thing-that it was!
After 15 minutes, spread the shrimp and clams. There should still be some water at the bottom. If all the broth has evaporated, add hot water.
Stir and leave on low heat for another 5-10 minutes. Then turn it off and let it stand for another 10 minutes. From time to time, mix so that the bottom layer does not stick.
Our sea dish is ready! Serve Fideua with Aioli sauce. As they say in Valencia: "Bon profit!"