- For the fideuá: 400 g. of fine noodles for fideuá
- 1 liter of water or fish stock
- 8-10 mussels
- 200 g. monkfish without skin or spines
- 200 g. clean cuttlefish
- 4 large prawns or shrimp
- 1/2 green pepper
- 1 red pepper
- 1 onion
- 1 clove garlic
- 4 ripe pear tomatoes (can be substituted for chopped pot tomato)
- Extra virgin olive oil
- Salt (to the taste of every house)
- For the walnut aioli: 2 cloves of garlic
- 1 egg
- 2 walnuts, peeled
- A few drops of lemon juice (half a teaspoon of juice)
- 100 ml. extra virgin olive oil
Seafood fideuá recipe with fish and seafood with walnut aioli.
The Fideua is a recipe of Valencian origin It has spread to all areas of the country, making it one of our most popular and well-known dishes. Traditionally it is prepared with noodles, vegetables, fish, seafood and fish soup (fumet de peix), although the thickness of the noodle and the ingredients may vary depending on the area.
Legend has it that a chef in Gandía realized that he had no rice when he almost had a ready plenty of rice (very typical also in the area) that I was preparing. He had the original idea of substitute the rice for the noodles, thus creating the fideuá that we know today. Real or not is a good story that we always like to tell.
We have prepared a Fideua with fine noodle because it is easier to do in the normal stove at home and also faster. In the blog we have already made some foray into dishes with noodles, like these squid noodles wave of noodles with clams, With which I am sure you will have lost fear of this type of dishes.
To give it the touch that will make the difference, we can bake it for a few minutes at the end so that the noodles rise and are crispier. It is optional, nothing happens if we do not, but highly recommended.
Optional is also the walnut aioli that we have prepared, away from the original recipe, but that provides a different flavor, which goes great with the fish and shellfish fideuá.
Preparation of aioli with walnuts
- We start by preparing the Aioli, these versions with egg are not the most purist (the original aioli does not have an egg or lemon) but it is prepared quickly like a Mayonnaise and it is very delicious.
- We put all the ingredients of the walnut aioli in the glass of the mixer. We leave the mixer arm touching the bottom and begin to beat without moving it. After a short time it will begin to emulsify, at that moment we start to rise gently and end with vertical movements, moving from top to bottom.
- Transfer the aioli to a bowl and cover it with plastic wrap. We keep it in the fridge until serving time.
Preparation of the fideuá of fish and shellfish
- Chop the peppers, tomato, onion and garlic. If we do not like to find many stumbles, we chop everything very fine or use a mixer.
- We also cut the cuttlefish and monkfish (or ask the fishmonger to prepare it for us now to skip this step)
- We cook the mussels steamed or in the microwave. It is not a bad idea to prepare more mussels than the fideuá needs and serve them as an appetizer.
- We put the paella over medium low heat, if the paella is very large we will need a special burner, these are small for four people and they work well in the normal kitchen at home.
- We add a little oil and when it is hot, brown the prawns a couple of minutes on each side, they do not need more time because they will be done when we finish the fideuá. We remove them from the paella and reserve.
- We also brown the monkfish, with 4-5 minutes it will be enough. We take it out of the paella and reserve. We repeat the same process with cuttlefish. It may need a few more minutes, ideally we try it and when it is tender we remove it from the paella and reserve.
- We add more oil to the paella. Fry the onion and garlic for about five minutes until they start to have color.
- Add the peppers and sauté another 10 minutes, stirring frequently so that no ingredients burn or stick to the paella. We add more oil if necessary.
- When everything is well cooked it is time to add the tomato and salt to taste (without going over if the fish stock is very salty).
- We fry 8-10 minutes more so that everything is well cooked and tastes good. The sofrito is a very important part of the fideuá and what will ensure that it is not bland.
Final preparation and presentation of the fish and shellfish fideuá
- We preheat the oven to maximum power.
- Add a little broth (if the sofrito has released enough liquid, it is not necessary) and add the monkfish, cuttlefish and noodles. We stir a couple of minutes so that the noodles absorb all the flavor of the sauce.
- Add the rest of the broth and mix well. With a spoon or the palette, we can distribute the fish so that everything is not piled up and it looks more beautiful. We raise the fire.
- When there is hardly any broth, decorate with the prawns and mussels (we can put them whole, with half a shell or without)
- We put the paella in the oven and leave it for 4-5 minutes (making sure that it does not burn) so that the noodles rise and are crispier. Remove from the oven and let stand for a few minutes and serve with the walnut aioli.
Do not stop enjoying all the fish and seafood recipes that we have on the blog.
You can see all the photos of the recipe in the step by step of the seafood and fish fideuá recipe. If you have doubts, follow the photos and it will be delicious.
Tips for a fish and seafood fideuá with perfect walnut aioli
- We can buy the fish soup If we do not want to do it at home, but the broth is essential for the fideuá to be good, so it is important to use the highest quality that we can afford.
- In addition to cuttlefish and monkfish we can add other ingredients such as peeled shrimp or small squidWe pre-seal when starting and add them later with the rest of the fish.
- The fideuá is done fairly quickly, but you do not have to rush the sofrito, low heat and stir frequently to make it perfect and flavorful to the dish.
- The ideal is to cook all the time over a rather low heat and only raise it at the end after adding the broth.