Fideua, a kind of Pasta Paella

Fideuà is a simple pasta paella that has been on my ‘To Do’ list for a few years since I came across it on a menu in South West France, a region (and cuisine) heavily influenced by Catalunya and Spain.

I picked up a packet of Fideuà pasta in the  supermarket in the small, very French, beach resort we are staying in just south of Beziers, and thought I’d give it a try. But it would work well with vermicelli or orzo pasta.

Serves 4

500g Fideuà pasta, soup vermicelli, or orzo
500g chopped prepared squid or mixed seafood
1 large onion, peeled and finely chopped

1 large beef tomato, finely chopped or 2 tbsp tomato paste 

1 red pepper, deseeded and finely chopped 

1 large garlic clove, peeled and finely chopped

2 tbsp extra virgin olive oil

1 tsp smoked paprika

1 pinch saffron (optional) 

1 litre dish stock (I used mussel broth from Moules Mariniere cooked a few day earlier)

In a large saucepan, fry the onion gently in the olive oil until translucent. In the recipe I had partly copied out it said fry the pasta in olive oil first and set aside. But I couldn’t be bothered with this step. 

When the onion is soft, add the garlic and red pepper and fry for a few minutes. 

Next, if you’re using vermicelli pasta or any pasta that takes 10 minutes or less, add the squid or seafood before the tomato and give it a quick fry. The Fideuà pasta looked the same thickness as spaghetti  and the packet said 20 minutes cooking time, so I see decided to add the squid 10 minutes before the end of the cooking time. So I added the chopped tomato after the red pepper. 

Whenever you are adding the squid, add the pasta after you’ve added the tomato. Stir round then add 1 litre of fish stock, the paprika, and saffron if using. 

Cover and bring to the boil. Once boiling, turn down to the lowest simmer and cook for the cooking time on the packet of pasta. Stir from time to time. 

If the cooking time is more than 10 minutes, stir the squid in 10 minutes before the end of the cooking time. 

When the pasta’s cooking time is up, turn the heat off but leave the lid on. Leave for a gutter 10 minutes before serving.

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