Fideos with Seafood
Chef Mario Batali joins Martha to prepare fideos with seafood, a classic Mediterranean pasta dish.
Fideos with Seafood
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Fideos with Seafood
Chef Mario Batali joins Martha to prepare fideos with seafood, a classic...
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The Martha Stewart Show, December Winter 2008
- Yield Serves 6 to 8
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1 pound fideos or angel hair pasta, broken into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, very finely chopped
- 1 teaspoon hot pimenton (Spanish smoked paprika)
- 1 can (28 ounces) whole peeled tomatoes
- 6 cups Mario Batali and Gwyneth Paltrow’s Fish Stock
- 1 cup dry white wine
- 1 dried bay leaf
- Large pinch saffron threads
- 1 pound mussels, scrubbed
- 1 pound medium shrimp, in the shell
- 1 pound clams, scrubbed
Directions
- In a large Dutch oven, heat oil over medium heat. Add fideos and cook, stirring frequently until well browned, about 10 minutes. Using a slotted spoon, transfer fideos to a bowl and set aside.
- Add onion, garlic, and pimenton to pot and cook until onion begins to soften, about 5 minutes. Using your hands, break up tomatoes and add to pot along with their juices. Increase heat to high and cook, stirring frequently, until tomatoes have broken down and sauce has thickened, 15 to 20 minutes.
- Meanwhile, place stock, wine, bay leaf, and saffron in another large Dutch oven and bring to a boil. Add mussels, shrimp, and clams and cook until all the clams and mussels have opened and shrimp is opaque, 4 to 6 minutes. Transfer mussels, shrimp, and clams to a large bowl and set aside.
- Add shellfish cooking liquid and fideos to tomato sauce. Cook, stirring frequently, until the fideos have absorbed a lot of the liquid and are soft, 10 to 15 minutes. Add mussels, shrimp, and clams and simmer until just heated through. Serve immediately.
In Tortosa, Tarragona, Spain, this dish and is named FIDEUA.
1. We never cook mussels and shrimps directly in broth. We cook them separately and add their juice to the dish.
2. We never use tomato.
3. We use fish stock and the sofrito (the oil left after cooking shrimps) of seafood, but we do not add so much seafood to the final dish. The final dish is mainly noodles only.
4. The fideua is served with all i oli...a kind of maionesse with garlic. And Romescu sauce, a sauce based in almonds and roasted garlic and tomato.
cintah@tinet.org