← Back to Search Results
poaching Andalucia, Spanish
Fideos with Seafood

Photo by: Joseph De Leo
Comments: 0
 

Recipe

At Restaurante Morayma, Esteban García Mingorance, a young chef, prepares traditional Andalucían food, like these fideos. Fideos are short pieces of thin pasta that are traditionally cooked like a rice pilaf—browned in oil, then cooked in only enough liquid to make them tender. You can use any type of seafood you like—whatever clams look best, whichever shrimp look freshest. The end result is a hearty, flavorful dish.

Yield: 6 to 8 servings

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 pound fideos (or substitute angel hair pasta broken into 1-inch pieces)
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon hot pimentón (Spanish smoked paprika)
  • One 28-ounce can whole peeled tomatoes
  • 6 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 bay leaf
  • A large pinch of saffron threads
  • 1 pound mussels, scrubbed
  • 1 pound medium shrimp in the shell
  • 1 pound clams, scrubbed

Directions

Heat the oil in a large, heavy pot over medium heat. Add the fideos and cook, stirring frequently, for about 10 minutes, or until well browned. Using a skimmer, transfer the fideos to a bowl. Add the onion, garlic, and pimentón to the pot and cook until the onion is beginning to soften, about 5 minutes. Add the tomatoes, breaking them up with your hands as you do so, and their juice, raise the heat to high, and cook, stirring frequently, until the tomatoes have broken down and the sauce has thickened, 15 to 20 minutes.

Meanwhile, combine the stock, wine, bay leaf, and saffron in another large, heavy pot and bring to a boil. Add the seafood, cover, and cook for 4 to 6 minutes, or until all the clams and mussels have opened and the shrimp are opaque. Transfer the seafood to a large bowl and add the shellfish cooking liquid and fideos to the tomato sauce. Add the fideos and cook, stirring frequently, until the fideos have absorbed a lot of the liquid and are soft, 10 to 15 minutes. Add the shellfish, simmer gently just to heat through, and serve.


© 2008 Frappe Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

468kcal (23%)
105mg (10%)
18mg (30%)
82mcg RAE (3%)
947mg
101mg
32g
5g
3g
52g
107mg (36%)
683mg (28%)
2g (10%)
12g (18%)
8mg (44%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
nigella-express Nigella Express
by Nigella Lawson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucid-food Lucid Food
by Louisa Shafia
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?