Fideuá Alicantina (Pasta Seafood "Paella")
Recipe category
Country
Region
The Eastern coast of Spain, besides being a major rice producer and a region where rice dishes are everyday meals, also has a long tradition of cooking with pasta, so it is not surprising that a paella using pasta instead of rice has become so popular. Because of the style in which it is prepared (in a paella pan), the kind of pasta used (a pasta that resembles perciatelli—spaghetti with a tiny hole running through it—but cut in short lengths), the way it is cooked (in a fish broth and finished, uncovered, in the oven), and the way it is served (accompanied by a garlicky mayonnaise), it becomes uniquely Spanish, and invariably receives raves from my dinner guests.
Preparation time
40 minutes
Cooking time
45 minutes
Number of servings
6
Difficulty
Medium
Ingredients
1
Ajo Aceite (Alioli)
6.5
Fish Broth
0.5
lbs Shrimp in their shells
1
lbs cleaned squid, cut in 1/2 inches rings, tentables cut in halves lengthwise
0.5
cup(s) dry white wine
0.25
crumbed saffron strands
kosher or sea salt
2
very ripe and flavorful medium tomatoes
6
olive oil
1
dozen very small littlenecks, or double cockles or manila clams
1
cup(s) finely chopped green bell pepper
12
cloves of garlic, minced
1
tbsp sweet paprika
1
lbs perciatelli, cut in 1 1/2-inch lengths with kitchen shears
Directions
- Prepare the Ajo Aceite according to instructions, setting aside ¼ cup to be cooked with the pasta. Make the Fish Broth, adding the shells from the shrimp and any squid scraps. Strain, measure to 6½ cups (if there is less, add some water), and stir in the wine and saffron. Sprinkle the shrimp and squid with salt.
- Cut the tomatoes in halves crosswise. Squeeze gently to extract the seeds and with a coarse grater, grate down to the skin. Drain off any excess juices.
- In a paella pan measuring about 17 inches at its widest point, heat the oil—over two burners if necessary. Add the squid, shrimp, and clams and sauté about 2 minutes, sprinkling with salt. Remove the shrimp and clams to a warm platter.
- Add the green pepper and cook another 2 minutes, then stir in the reserved ¼ cup Ajo Aceite and the garlic and cook a minute. Add the paprika and grated tomato and cook another minute.
- Add the pasta, stirring constantly to keep the pasta pieces from sticking together, and cook 2 minutes. Stir in the broth, boiling hot. Boil about 10 to 15 minutes, stirring occasionally, until the mixture is no longer soupy but some liquid remains.
- Return the shrimp and clams to the pan. Taste for salt. Transfer to a 375°F oven, uncovered, for 7 minutes.
- Remove, cover lightly with foil, and let sit on top of the stove, 10 to 15 minutes. Serve, passing the Ajo Aceite separately.