Fideua - Toasted Spaghetti with Seafood
Fresh From Eva's Kitchen
Fresh From Eva's Kitchen
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  • 6 tablespoons
  • 1 pound fideo noodles
  • 2- inch length
  • 4 cups bottled clam juice
  • 2 cups water
  • 6 cups fish stock
  • 1 medium size
  • 2 tablespoons finely minced garlic
  • 1 pound small shrimp
  • 2 teaspoons
  • 3 tablespoons minced fresh
  • 16 jumbo shrimp
  • 5 minutes
  • / 225 C oven
  • 1 tablespoon of the olive oil in the paella pan over medium-high heat. Add half of the garlic and stir until fragrant, about 30 seconds Add the small shrimp and stir until they turn opaque, 1 to 2 minutes Add the paprika and stir for a few seconds. Add the sofregit and cook until it is warmed through. Add the toasted noodles and stir to coat with the pan mixture. Pour in 3 cups of the simmering stock, keeping the remaining stock simmering. Set the paella pan over two burners and stir in the parsley. Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has been absorbed and the noodles begin to soften, about 5 minutes Periodically move and rotate the pan so that the liquid boils evenly. Add another 2 cups of the stock and continue cooking in the same fashion until most of the liquid is absorbed and the noodles are cooks but a little al dente, another 5 to 6 minutes If the liquid is absorbed too fast and the noodles are still hard, add some or all of the remaining 1 cup of stock. Transfer the paella pan to the oven and bake until the noodles are soft and the liquid in the pan is syrupy, 7 to
  • 3 minutes
  • 5 minutes
  • 8 as a first course, 6 as a main course
  • 2/3 cup extra virgin olive oil
  • 1/3 cup peanut or canola oil
  • 4 large garlic cloves
  • 2 large
  • 4 teaspoons fresh lemon juice



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