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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006
$19.95
Recipe - Fideua (Angel-Hair Pasta Paella)
One of the key fish dishes in the Region of Valencia. Legend has it that fishermen created this recipe, a close cousin to the seafood paella, by replacing rice with noodles. However, the secret to a good fideuà is in the preparation of the stock.
Ingredients
1 lb fresh fish for making fish-stock
1 lb diced tuna fillet
1/4 cup Sofrito Tomato Sauce
a pinch of Hot Paprika
6 cloves of garlic
1/2 lb squid, cleaned and cut into rings
4 Piquillo Peppers cut into strips
2 cups Fideua Pasta (thin, short noodles, similar to angel-hair)
a pinch of Saffron for color and taste
4 tablespoons Olive Oil
Salt to taste
Portions
Serves 4
Prep Time/ Cook Time
20 minutes preparation, 30 minutes cooking on stove.
Instructions
Boil the small fish in water with a little oil and two cloves of garlic over medium-low heat. Strain the fish stock, discarding the small fish. Crush the remaining 4 cloves of garlic in a mortero and save (you'll need them latter). Coat the tuna with flower and fry it in a paella pan with olive oil. Take the fish of the pan and add the uncooked fideua noodles to the oil used to fry the fish. Stir the uncooked noodles around in this oil for a few minutes over a low heat. Add the squid, garlic, few pinches of paprika and a pinch of saffron, and stir around a few times. Let it cook over medium-low heat for around 2-4 minutes and then add the fish stock and bring it to a boil, then leave to cook on medium-low heat for around 15-18 minutes. Add salt to taste. Just before it is done, add the cooked tuna and lay the piquillo pepper strips. The noodles, when done, should be just turning soft.
Courtesy of Official Tourism Site of the Region of Valencia
Buy everything that you need for this recipe with one click:
Add With One Click: Hot Paprika, Sofrito Sauce, Saffron, Fideo Pasta, Piquillo Peppers, Extra Virgin Olive Oil and Sea Salt
Buy individual products that you'll need to make this recipe:
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Pimenton Picante - Lightly smoked and blended with medium-hot varieties, this paprika slightly sweet-Smokey but with a kick. Use this to add a little wow! to your cooking.
Size: 2.64oz/74.8g
Origin: Alicante, Spain
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This rustic Spanish tomato sauce is big in flavor. Crafted for traditional Spanish cooking, yet versatile enough for everyday use, it’s a must for your paella.
Size: 12.3oz/350g
Origin: Barcelona, Spain
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Decorative crystal jar containing ultra-quality saffron threads.
Size: 0.04oz/1g
Origin: La Mancha, Spain
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Perfect for soups, but even better for Fideua. Fideua is the traditional Spanish dish made just like paella, but using this special pasta instead of rice.
Size: 8.82oz/250g
Origin: Barcelona, Spain
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Whole acorn-fire roasted piquillos. These large, firm, whole peppers are the best quality we've found for using in recipes because their texture holds up to cooking well.
Size: 6.5oz/185g net, 5.2oz/180g drained
Origin: Lodosa, Spain
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This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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Slightly grey in color, this salt puts table salt to shame. With a haunting suggestion of sweetness, it acts as a natural flavour enhancer.
Size: 6.3oz/180g
Origin: Mallorca, Spain
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