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How to Make Noodle Paella - Fideuà Step-by-Step

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Gather Ingredients, Equipment and Light BBQ
17

17" paella pan

Lisa Sierra (c) 2008

This fideua - Noodle Paella recipe makes 8 servings.

Text-Only Version of Recipe

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 or gas paella burner for even heat distribution. Assemble all the ingredients and kitchen equipment on a table near the barbecue or burner, so that you can stay in the area and monitor the cooking.

If using a charcoal barbecue, light the coals about 20-30 minutes before you will start cooking. When the coals are covered in white ash, cooking can begin.

If using a gas paella burner, clean burner assembly according to manufacturer's instructions, and light when ready to start cooking.

Ingredients

  • 1/2 lb (250 gr) fish, such as tunny, halibut or shark
  • 6 cups (1.42 liters) fish or shrimp stock
  • 1/2 lb (250 gr) large shrimp, shell on
  • 1/2 lb (250 gr) small clams (venus or manila)
  • 10 mussels
  • 2 medium tomatoes
  • 4 cloves garlic
  • 2 dry red pepper pods
  • 1/2 lb (250 gr) squid, cleaned
  • 1/2 large red bell pepper
  • 1 lb (.5 kg) vermicelli or angel hair pasta
  • 1/4 teaspoon saffron threads
  • 4 to 6 oz (118-177 ml) Spanish virgin olive oil
  • salt to taste
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