Name: Seafood Paella with Toasted Noodles and Aïoli (Fideua with aïoli)
Yield: Serves 4–6
Cuisine: Catalan
Ingredients: 200 ml white wine; 500 g fish bones to make 500 ml stock or use chicken or fish stock cube; 2 large pinches saffron; 300 g raw squid, cleaned and cut into rings; 5-6 tbsp olive oil; 1 red chilli, finely chopped; 1 tsp smoked sweet pimentón; aïoli - optional; salt - very little as the clams are salty; 2 tomatoes, skinned, deseeded and chopped; 300 g clams; 8 large raw prawns in their shells; 250 g fideu No. 2 or spaghettini, broken into short pieces; 1 onion, finely chopped; 1-2 cloves garlic, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This is an exotic looking dish, even more so if you heighten the redgolden colour with a packet of paella spice mix (Spigol). I first came across fideua in the Casa Sansa Restaurant in Perpignan; it is a seafood paella made with noodles.

Fideu – a kind of vermicelli – are probably a legacy from the Arab world, where they are called rishta, or reshteh, rather than from Italy. Fine noodles have been eaten in the Middle East, for example with a paste of basi

Ingredients

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Ingredients

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