Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 1/2 lb. fish, such as tunny, halibut or shark
- 6 cups of fish or shrimp stock
- 1/2 lb. large shrimp (20/pound)
- 1/2 lb. small clams
- 10 mussels
- 2 medium tomatoes
- 4 cloves garlic
- 2 dry red pepper pods
- 1/2 lb. squid
- 1/2 large red pepper
- 1 lb. vermicelli pasta
- 1/4 teaspoon saffron threads
- 4 to 6 oz. virgin olive oil
- salt to taste
Preparation:
Serves 6-8.
To prepare this recipe you will need a 17 inch (144cm) paella pan. Due to the size of the pan, we recommend that you cook the fideua on a kettle BBQ for even heat distribution. Assemble all the ingredients and kitchen equipment on a table near the BBQ, so that you can stay in the area and monitor the cooking.
Before performing the preparation tasks, light the BBQ. When the coals are covered in white ash, cooking can begin.
Clean and Prepare Shellfish
Rinse shrimp, mussels and clams under cold running water and set aside.
Pour fish or shrimp stock into a medium saucepan for use later. The stock should be warm.
Rinse fish and cut into 2” cubes. Clean the squid and trim tentacles. Slice squid into rings.
Slice red pepper into thin strips. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash with the pestle.
Place the paella pan on the BBQ grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.
Add olive oil as needed to prevent sticking. Once the shrimp has cooked, it will turn pink. Remove the shrimp and squid from the pan and set aside. Leave the oil in the pan.
Put the diced tomatoes, slices of red pepper and mashed garlic in the olive oil with the two red pepper pods and sauté for two minutes.
Add the fish stock and saffron threads to the pan and stir. Bring broth to a boil.
When starts to boil, add the vermicelli and fish and stir. Spread the clams, mussels and squid around the pan and arrange the shrimp on top. Cook for 15 minutes, or until the pasta is “al dente.”
Remove Fideua from BBQ
Remove from BBQ, cover with aluminum foil and let it set for 5 minutes. Uncover and serve.
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