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Catalan Fideuà

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 16

A Fideuà is a traditional Catalan dish that is similar to paella but is made with short pasta noodles called fideos. It is easy to make for a party because you can do the prep work in advance and then pour the broth into the paella pan 15 minutes before serving! It is typically made with seafood but this recipe, courtesy of our friend, Meme Castella, made with chicken and pork. Serve with any of your favorite Bokisch Spanish reds!

Ingredients

• 16 cups Fideos (or 1 cup per person)
• 16 cups Broth (1 ratio of broth per ration of noodles)
• 2 cups olive oil
• 3 lbs meat (chicken and pork)
• 2 large yellow onions
• Pimentón de la Vera (Spanish smoked paprika)
• Peas (for garnish)
• White Wine (Bokisch Albariño)
• 30 peeled fresh garlic cloves
• 1 large bunch of parsley (coarsely chopped)
• Sea salt

Instructions

1. Make the Picada by blending the parsley, garlic, ½ cup olive oil, ½ tsp salt until smooth. Set aside.
2. Prepare the broth. To enrich the flavor your broth, fry the Picada in a heavy pan and then add the broth. Salt to taste.
3. Cut the meat into bit sized pieces and sprinkle with sea salt. If you prefer a seafood Fideuà, substitute the meat with calamari and shrimp.
4. Level the paella pan by pouring ¼ cup olive oil into the pan. Watch to see if it pools up in the center of the pan. If not, then make any adjustments by raising or lowering one end so it’s evenly balanced.
5. If you are in a windy situation, wrap several layers of foil around the paella pan to make sure the burners are protected and able to give off even heat.
6. Heat one cup of olive oil and fry the meat until golden.
7. Add the onions and sauté with the meat.
8. Add 2-3 heaping spoonfuls of the Picada and cook 2-3 minutes, stirring constantly.
9. Add 1 large heaping spoonful of Pimentón de la Vera and mix thoroughly.
10. Then add one cup of Bokisch Albariño and let simmer 2-3 minutes.
11. Add the Fideo noodles. Stir constantly until golden.
12. Now is a good time to stop if you’re not ready to eat. Turn off the heat and cover the paella pan with kitchen towels until you are ready to pour in the broth.
13. Reheat the broth and pour into the pan, stir until even. Then let cook for 10-15 minutes on low heat until the broth is absorbed. Do not stir. Turn off heat and cover 5 minutes before serving. When the noodles ae standing up like soldiers, you know it is ready!

Notes

This recipe can be easily modified to fit your group. Just go by the rule of thumb of 1 cup noodles per person and change the quantity of meat or seafood.

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Before the pan gets hot, add foil along the bottom to protect the flames from wind. Make sure it is level by adding some olive oil to the pan and adjust the legs accordingly!

Our friend Meme Castella makes delicious fideua and paella. First step is to fry the meat!

You can never have enough olive oil! It is the glue to all the flavors.

Make your “picada” in advance. I like to have everything ready in individual bowls so it’s easy to grab and go!

Add the fideo noodles, mix and let them get slightly browned before adding the broth.

When the noodles stand up like soldiers, you know it’s ready! Garnish with some frozen peas for color!

The bottom crusty part is usually everyone’s favorite. Serve with a dollop of homemade allioli! And some Bokisch Spanish red wines, of course!