Fideuà (Paella with pasta)

from Tapas Revolution: 120 Simple, Classic Spanish Recipes by Omar Allibhoy

I was very impressed with the dish. Yo do need a large frying pan (which I used) or a paella pan.

Angel Hair pasta is broken into bits and fried until golden and removed from the pan.
Then fry squid, prawns, Spanish onion, garlic, tomato, saffron, sweet paprika, fish stock powder and salt.

The difficulty I had was that 1 litre of water is added near the end and reduced to a sufficient quantity so that when the fried pasta is added and cooked for 2-3minutes it absorbs all the water. The recipe says it should reduce to that stage in about 10mins, but I still had most of the stock left at that time. I continued reducing for 38mins until I had about 200ml of stock left and then added the fried pasta which quickly absorbed all the stock and I ended up having to add back water!. So I guessing that I should have added the pasta at about the 20min mark when the stock was half reduced.

It was still surprisingly good, with lots of crunchy bits. Well worth cooking this.

It was served with:

“My favourite alioli” from Tapas Revolution: 120 Simple, Classic Spanish Recipes by Omar Allibhoy

This was also very good, and there is no risk of salmonella from raw egg. It does however take a little more time to get the Aioli to a soft peaks consistency.

Ingredients: Milk, Dijon Mustard, garlic, salt, vinegar and EVOO.