Name: Fideos (Pasta with Fish and Chilli)
Yield: 6 Raciones
Cuisine: Spain
Ingredients: 300 g (10½ oz) fideos (see glossary); 1 teaspoon fine sea salt; 500 g (1 lb 2 oz) clams, rinsed; 50 ml (1½ fl oz) extra virgin olive oil; ½ small green capsicum (pepper), seeded and membranes removed, finely diced; ½ small red capsicum (pepper), seeded and membranes removed, finely diced; 1 small brown onion, finely diced; 1.5 litres (52 fl oz/6 cups) fish stock; 3 tomatoes, peeled, seeded (see glossary) and finely chopped; 100 ml (3½ fl oz) dry white wine; 4 garlic cloves, finely chopped; 3 bay leaves; a pinch of saffron threads; 350 g (12 oz) Spanish mackerel fillets

Preparation info

6
Raciones

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

THE SPANISH DO EAT PASTA — A LITTLE-KNOWN FACT, BUT TRUE NONETHELESS. INDEED THE SPANISH EAT VERY GOOD PASTA DISHES, WHICH GENERALLY FEATURE SHORT LENGTHS OF PASTA CALLED FIDEOS AND WHICH ARE USUALLY USED IN A SOUP, STEW, OR A PASTA DISH COOKED LIKE A PAELLA. THE SPANISH ALSO EAT SOME APPALLING PASTA DISHES — I KNOW BECAUSE I HAVE COOKED THEM! WHEN I WAS WORKING IN BIESCA ONE SUMMER THERE WERE A FEW ITALIAN PASTA DISHES ON THE MENU, AND I SENT THEM OUT FOR STAFF MEALS DONE AL DENT