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When perusing a Spanish menu it’s common to see rice dishes such as Paella Valenciana and Paella de Marisco but you don’t tend to see much in the way of pasta dishes. Restaurants in the Valencia region serve Fideuà which is a type of paella cooked with pasta noodles but Italian-style pastas are consumed more in the Spanish home than the Spanish restaurant.
One exception is this seafood spaghetti dish which is the Spanish equivalent of the classic Italian favourite ‘Spaghetti Frutti di Mare’. With the abundance of seafood available from Galicia on the Atlantic coast of Spain there are numerous versions of this recipe produced by chefs around the country.
Fideos Con Plato De Mariscos De La Cocina Mediterránea Tradicional Y Valencia Fotos, Retratos, Imágenes Y Fotografía De Archivo Libres De Derecho. Image 14980126
Please feel free to change the quantities or even the ingredients to suit your liking. I choose to keep the mussels, clams and a few of the prawns in their shells as I think it makes the dish look great but does make it a little messy to eat. You can remove the mussels and clams from their shells after cooking if you prefer to do so.
To clean the mussels remove the beards and clean the outside of the shells – some people like to scrape the shells to get them spotless but I don’t think you need to go to overboard. Throw out any that are broken or that don’t close when you touch them.
Wash the clams and discard any that have a broken shell or are open. Soak them in cold salty water for up to 1 hour to get rid of any sand inside them.
Seafood Paella (paella De Marisco)
Put about 300ml of boiling water in a pan on a medium heat, add the prawn heads and shells and simmer gently for 5 or 10 minutes. Remove the heads and shells and discard them. Now add the mussels and the clams and cover. After a few minutes they should have opened. Remove them and set them aside.
Meanwhile, put about half of the oil in a frying pan over a medium heat. Fry the shelled prawns for about 1 minute until they change colour. Remove them and set aside. Fry the ones still in their shells for a minute or two on each side and then remove them and put them with the others.
Now fry the squid rings in the same pan for a couple of minutes. Again remove them and set aside. Put any liquid that came out of the squid into the stock.
Fideuá De Calamares Y Gambas. Receta De Pasta Con Marisco Paso A Paso
Add the rest of the oil to the frying pan and fry the thinly sliced garlic until it goes golden. Add the chopped tomatoes and the sugar if required, personally I don’t think it is necessary but some people like their sauce to be a little sweet, and cook for a few minutes.
Add a little parsley, all of the seafood and some of the seafood stock and cook till the tomatoes reduce. You can add more stock if you want to have a more liquidy dish.
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What would you say is the most representative dish of Mediterranean cuisine? Paella? Well, today we will not talk about that dish, but about the one shown in the picture above: the seafood pasta paella, which is known as fideuá. A seafood dish that, alongside the iconic paella, has earned its place as one of the great symbols of the most traditional Valencian cuisine.
Tallarines O Pastas Con Mariscos
First, heat 4 tablespoons of extra virgin olive oil in the paella pan over a medium heat and sauté 8 big shrimps (if you have langoustines, add them too) for a couple of minutes until they are red on both sides and they have released their flavor into the oil. Season with salt, remove them from the pan and set aside.
In the same oil, sauté 1 chopped onion and 2 or 3 chopped garlic cloves over a medium-low heat for about 6 or 7 minutes, until the onion is soft, but not burned.
Once the onion is soft, add 10½ ounces of chopped monkfish and 8¾ ounces of squid (or cuttlefish) and sauté for a couple of minutes. Season with salt and pepper.
Un Plato De Mariscos Y Pasta Con Camarones Y Verduras
Add 14 ounces of noodles to the paella pan and let them cook for a couple of minutes with the rest of the ingredients.
Cover with 3 cups of seafood stock and let it simmer over a high heat. Taste and add salt and pepper if necessary. Stir just a little bit to distribute the noodles all over the pan.
Once it starts to boil, place 8 large, clean mussels on top, as well as the shrimp (and langoustines) that you had set aside beforehand. Let it cook half of the noodle cooking time over a high heat and the other half over a low heat. Follow the cooking time indicated on the package.
Fideuá, The Seafood Pasta Paella Traditional Recipe
Let it rest for about 5 minutes and serve the seafood fideuá garnished with parsley and lemon wedges. You can serve it with the mussels open as shown in the picture.
Fideuá was not born in a professional kitchen as a written recipe with a strict list of ingredients after a meditated process and lots of practice. It was rather an improvised dish that, as with many plans in life, turns out (and, in this case, also tastes) very, very well.
In our opinion, once it is ready and rested, there is no argument: seafood fideuá has little to envy about a rice dish. Although we might be a bit biased, because... We like it a lot!
Arroz Con Mariscos (arroz Marinero)
Computer expert by day, cooking enthusiast by night. My life changed the day I started writing my recipes for a blog. I try to express a clear image of my cooking over the Internet. An accessible cuisine, that anyone can enjoy, where simple yet high-quality ingredients are the keys to success. Day-to-day and slightly traditional recipes, although there is also room for creativity and for discovering dishes from other countries. Author of estoyhechouncocinillas.com.
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