Fideuà

Name: Fideuà
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 red pepper, seeded and chopped like the onion; 12 clams; 1 ñora pepper, seeded and soaked in hot water then chopped (or 1 extra teaspoon smoked paprika); 12 mussels; 12 smallish shell-on prawns home-made aïoli to serve, and lemon wedges (optional); 4 cloves garlic, thinly sliced; 100 ml extra virgin olive oil; 1 medium red mullet or gurnard, about 300 g, scaled and gutted; 1 bay leaf; 2 ripe tomatoes, cut in 2 cm chunks; 1 medium onion, chopped relatively finely; 1 teaspoon smoked paprika; a small pinch (20–30 strands) saffron 500 ml fish stock; 250 g vermicellini

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Punctuating this book, like well-hidden Easter eggs, are a few non-Italian recipes. This Valencian recipe made the cut because it is perhaps the best thing to do with vermicellini. It is basically a paella, with noodles in place of rice.

Ingredients

250 g vermicellini
1 medium onion, chopped relatively finely
1 red pepper, seeded

Europe
Italy
Main course
Pescatarian
Easter
Mediterranean

Method

Fry the onion, both kinds of pepper and the garlic in the oil with a pinch of salt over a medium-low heat. Cook for a good 15 minutes, until jammy. Add the tomatoes and cook for a few minutes more. Cut the head from the fish (do this in advance and use in the fish stock, if making your own), and cut the flesh across into six to eight bone-in chunks.

Season the fish well and add to the p