This dish has become a tradition for reunions of family and friends. It doesn't have a long history like other Spanish dishes. It started in 1960 in the city of Gandia, Valencia, to create something different than "paella." They started using vermicelli noodles instead of rice and it is served with alioli (a garlic mayonnaise - check entry for patatas bravas).
The secret of this recipe is the fish broth. The better the broth, the better the dish. If you live on the coast and have access to fresh fish, make the broth from scratch with rock fish, crabs, seafood, 1/2 green pepper, 1 onion, 1 leek, 1 celery stalk, and 2 big carrots. Let it simmer until the liquid reduces. Finally, strain.
The secret of this recipe is the fish broth. The better the broth, the better the dish. If you live on the coast and have access to fresh fish, make the broth from scratch with rock fish, crabs, seafood, 1/2 green pepper, 1 onion, 1 leek, 1 celery stalk, and 2 big carrots. Let it simmer until the liquid reduces. Finally, strain.
Ingredients:
6 medium squid, cut crosswise
olive oil
6 baby artichokes, cut in quarters
12 shrimp
12 New Zealand mussels or fresh Prince Edward wild mussels
6 tablespoons homemade tomato sauce
9 ounces fideuá noodles
1/2 tablespoon sweet Spanish paprika
1 pinch saffron
1 red pepper, roasted
6 cups fish broth
salt and pepper to taste
lemon wedges
Put the squid in a paella pan or regular pan and cook in olive oil until they lose their translucent color. Add the paprika, mixing well with the squid for about 2 minutes. Do not burn the paprika. Add the tomato sauce and stir. Add the pasta just to get it wet and the saffron, keep stirring, and then add the rest of the broth. Next add the saffron, the baby artichokes, and red pepper. Cook until the pasta starts getting tender and then add the other seafood and cook until the pasta is done. If it's getting dry, add more hot liquid (broth or water). When done, serve with lemon wedges and alioli.
olive oil
6 baby artichokes, cut in quarters
12 shrimp
12 New Zealand mussels or fresh Prince Edward wild mussels
6 tablespoons homemade tomato sauce
9 ounces fideuá noodles
1/2 tablespoon sweet Spanish paprika
1 pinch saffron
1 red pepper, roasted
6 cups fish broth
salt and pepper to taste
lemon wedges
Put the squid in a paella pan or regular pan and cook in olive oil until they lose their translucent color. Add the paprika, mixing well with the squid for about 2 minutes. Do not burn the paprika. Add the tomato sauce and stir. Add the pasta just to get it wet and the saffron, keep stirring, and then add the rest of the broth. Next add the saffron, the baby artichokes, and red pepper. Cook until the pasta starts getting tender and then add the other seafood and cook until the pasta is done. If it's getting dry, add more hot liquid (broth or water). When done, serve with lemon wedges and alioli.
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