fideuada catalana

fideuada catalana

ingredients - info tiger shrimp langoustines squid mussels clams monkfish cod cheeks onions garlic
red peppers passata fresh tomatoes paprika powder shellfish stock white wine olive oil fideos pasta parsley lemon
Creative Cooking fideuada catalana 2
The Catalan fideuada is just the same as the typical fideuà of Valencia. It looks like a regular paella, but instead of rice, short thin pasta called 'fideos' is used. Fideos can be bought in every Spanish supermarket. Not so in Belgium. But you can replace this typical pasta with the Italian trophie or other short pasta. The recipe is said to have originated by accident about 100 years ago, when a ship's cook from the port town of Gandia near Valencia, forgot to bring a bag of rice on board, to make a paella. He used fideos in substitution. Since the 1970s, that town has hosted an annual international competition for the best fideuà. After that, the Catalans made it their own. It was included in the semi-official inventory of Catalan culinary heritage. A bit of a copycat so to speak....
Preparing the vegetables. Chop the onions and a few garlic cloves into fine pieces. Peel the red peppers and also cut them into pieces. Skin the tomatoes and empty them. Cut the flesh into cubes. Pull tufts of leaf parsley. Prepare the fish and seafood. Cut the blades and legs from all the crustaceans. Clean and dice the squid. Cut the whitefish into large pieces. Clean and rinse the mussels and shells several times in salted water so that they spit out their sand. The rest of the cooking is done in the same paella pan, but three times, emptying it each time for the next preparation. Initial preparation. Sauté fish and seafood, except for the clams and mussels, in a generous layer of olive oil. Scoop the preparation from the paella pan and set aside, covered. Second preparation. Do not replace the oil; add a little more if necessary. Fry the Spanish fideos or other short, thin pasta until it begins to color. Scoop the pasta from the pan and set aside covered. Third preparation. Again, add some oil. Fry chopped onions first, add garlic and sliced peppers. Pour in equal quantities of passata, shellfish stock and dry white wine. Let it reduce. Season with pepper, salt and mild paprika. Then add the mussels and clams. Pay attention to whether they open or not. The closed ones are removed. The assembling. Stir the vegetable preparation in the pan with the baked pasta. And now it's time to pay attention.
Each type of pasta has its own cooking time. That can range from 2-3 minutes for fresh pasta to 8 minutes or more for a whole wheat product. Beyond that cooking time we move to porridge. It is therefore important to choose the right moment to add your pasta. In addition, there should be just enough liquid in the pan for the pasta to absorb it, but not too much either, because you can't drain the pasta here. We want a juicy result but not a fish soup. So, a moment of stress. Add all the fish and seafood at this stage, so that they can warm up during the cooking process of the pasta. Finishing. Arrange the langoustines in a creative way in the pan. Sprinkle with the diced tomatoes and garnish with parsley and lemon wedges.
It looks like vermicelli, but it is not. The most common size fideo to make the Catalan fideuada is the #4.
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fideuada catalana

Belgian Cuisine

taste and tradition

Creative Cooking
The Catalan fideuada is just the same as the typical fideuà of Valencia. It looks like a regular paella, but instead of rice, short thin pasta called 'fideos' is used. Fideos can be bought in every Spanish supermarket. Not so in Belgium. But you can replace this typical pasta with the Italian trophie or other short pasta. The recipe is said to have originated by accident about 100 years ago, when a ship's cook from the port town of Gandia near Valencia, forgot to bring a bag of rice on board, to make a paella. He used fideos in substitution. Since the 1970s, that town has hosted an annual international competition for the best fideuà. After that, the Catalans made it their own. It was included in the semi- official inventory of Catalan culinary heritage. A bit of a copycat so to speak....
Directions
Preparing the vegetables. Chop the onions and a few garlic cloves into fine pieces. Peel the red peppers and also cut them into pieces. Skin the tomatoes and empty them. Cut the flesh into cubes. Pull tufts of leaf parsley. Prepare the fish and seafood. Cut the blades and legs from all the crustaceans. Clean and dice the squid. Cut the whitefish into large pieces. Clean and rinse the mussels and shells several times in salted water so that they spit out their sand. The rest of the cooking is done in the same paella pan, but three times, emptying it each time for the next preparation. Initial preparation. Sauté fish and seafood, except for the clams and mussels, in a generous layer of olive oil. Scoop the preparation from the paella pan and set aside, covered. Second preparation. Do not replace the oil; add a little more if necessary. Fry the Spanish fideos or other short, thin pasta until it begins to color. Scoop the pasta from the pan and set aside covered. Third preparation. Again, add some oil. Fry chopped onions first, add garlic and sliced peppers. Pour in equal quantities of passata, shellfish stock and dry white wine. Let it reduce. Season with pepper, salt and mild paprika. Then add the mussels and clams. Pay attention to whether they open or not. The closed ones are removed. The assembling. Stir the vegetable preparation in the pan with the baked pasta. And now it's time to pay attention.
Each type of pasta has its own cooking time. That can range from 2-3 minutes for fresh pasta to 8 minutes or more for a whole wheat product. Beyond that cooking time we move to porridge. It is therefore important to choose the right moment to add your pasta. In addition, there should be just enough liquid in the pan for the pasta to absorb it, but not too much either, because you can't drain the pasta here. We want a juicy result but not a fish soup. So, a moment of stress. Add all the fish and seafood at this stage, so that they can warm up during the cooking process of the pasta. Finishing. Arrange the langoustines in a creative way in the pan. Sprinkle with the diced tomatoes and garnish with parsley and lemon wedges.
Ingredients
ingredients - info tiger shrimp langoustines squid mussels clams monkfish cod cheeks onions garlic
red peppers passata fresh tomatoes paprika powder shellfish stock white wine olive oil fideos pasta parsley lemon
It looks like vermicelli, but it is not. The most common size fideo to make the Catalan fideuada is the #4.
the fiery passion