Ingredient: fideo or very thin pasta, in 2" lengths or shorter

In 2014, before returning home to Canada from a European holiday, Brion and I spent 12 days in the Dominican Republic. We stayed at a resort called Sanctuary Cap Cana. The beauty of the area was just incredible. This was a little ‘wind down’ to just enjoy a bit of sea, sun and sand. When we went to supper one evening, a chef was preparing a HUGE  pan of Fideau`.

Anyone familiar with Spanish cuisine knows about paella, the saffron-flavored rice dish made with varying combinations of vegetables , meat, chicken and seafood. It belongs to the list of the most popular Spanish icons like bullfighting and flamenco dancing.

  Fideau`, on the other hand is the lesser known dish but is very similar. Instead of using rice, it is made with short pasta and embodies a different texture. Both are cooked in a shallow, wide flat metal pan (paellera) which lets the starch cook evenly and the water evaporate uniformly. Good soup stock or seasoning sauce is a key ingredient to achieve the traditional deep flavor. Another important thing is to add hot water slowly at intervals while cooking to make sure the rice or pasta do not become too dry or too moist.

That was the first time either of us had heard about fideau`. It was a little spicy for me but Brion just loved it. This is my own version I made when we came home!?

Print Recipe

Fideua` -- Seafood Paella with Pasta

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

Spanish

Servings

MetricUS Imperial

Ingredients

• 200 grams fideo or very thin pasta, in 2" lengths or shorter
• 2 Tbsp olive oil
• 2 cups chicken broth
• 236 ml clam juice, bottled
• 2 Tbsp garlic, minced
• 1/4 tsp EACH salt & pepper
• 1/2 tsp saffron threads or turmeric
• 1 Tbsp Italian herbs
• 1 1/4 tsp hot pepper sauce
• 1 cup white onion, diced
• 1 medium tomato, chopped
• 1 cup peas, frozen, optional
• 350 grams shrimp, peeled & deveined
• 250 grams sea scallops

Course Lunch, Main Dish Cuisine Spanish Servings MetricUS Imperial Ingredients 200 grams fideo or very thin pasta, in 2" lengths or shorter 2 Tbsp olive oil 2 cups chicken broth 236 ml clam juice, bottled 2 Tbsp garlic, minced 1/4 tsp EACH salt & pepper 1/2 tsp saffron threads or turmeric 1 Tbsp Italian herbs 1 1/4 tsp hot pepper sauce 1 cup white onion, diced 1 medium tomato, chopped 1 cup peas, frozen, optional 350 grams shrimp, peeled & deveined 250 grams sea scallops

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a 14-inch skillet or paella pan, heat 2 Tbsp olive oil on medium -high heat ; add fideo pasta. Sprinkle with salt & pepper; cook, stirring almost constantly until they darken slightly.

   
2. Add broth, clam juice, garlic, salt & pepper, saffron threads (turmeric), Italian herbs, hot pepper sauce; simmer for 5 minutes. Add onion, tomato & peas; simmer about 10 minutes until onion & pasta are tender.

   
3. Add shrimp & scallops; cook about 5 minutes, stirring gently. Adjust seasoning if necessary & serve with lemon wedges if desired.