Probably the best way to describe Fideuá is noodle paella. The following is how we would cook it for the two of us and is not exactly authentic but is based on several Spanish recipes. Those less greedy than us could probably use less ingredients and still have enough to eat.

125 - 150 grams Fideuá noodles (in UK we would use fine Macaroni or vermicelli).
1 - Pepper sliced, most Spanish use green peppers but Sue prefers red so thats what we use.
1 - Onion finely chopped, we have never seen onion in an authentic Spanish recipe but it does practically disappear in the cooking process but adds flavour.
6 - Large fresh raw prawns, they must be VERY large or you will need two or even three times the number.
250 gms - Fresh raw Squid rings
4 - Chunks of white fish, we use hake in Spain because it is reasonably cheap but you could use cod or any other white firm flesh fish.
Olive oil.
Fish stock

Sauté the onions, garlic, pepper and squid in a paella pan, then add the noodles stirring until sautéd well. Cover with boiling stock and place in an oven pre-heated to 220º gas mark 7 till all the stock has been absorbed. Add extra stock if absorbed before the noodles are properly cooked. Add the prawns a few minutes before the end of cooking.

We had a few runner beans in the fridge so we sliced them over the fideuá before it went in the oven.

If, as we do, you then eat your Fideuá in the Spanish style i.e. straight from the pan this is then the ultimate one dish (and two spoons) dinner

Serve with Alioli and Spanish wine - enjoy.

Last updated Sunday 21st June 2015                                                                                © S W Ghost 2015