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Costa Brava Border with France: Fideuà

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 11 May 2017 at 05:01


Though, this historical 1930s dish is actually from Gandia, Valencia Port, aboard a small ship, where Private Chefs, Gabriel Rodriguez Pastoro and 2nd in Command,  Chef Juan Bautista Pascual, created a Valencia Paella, however, with " Vermicelli Noodles " ( FIDEU√Ä ) ..

The 2 chefs,  according to the Sea Captain¬īs family, loved all Valencian rice dishes.  However, the sailors aboard the Santa Isabel,  never received full portions because the Sea Captain was quite a syabarite of Paella, and thus, to find a solution, the invention of FIDEU√Ä was founded and the dish, has become well known in all ports, from the French borders of the Meditteranean, down the Costa Brava, Barcelona, Castell√≥n,  and Valencia and northern Alicante ..  and Murcia ..  the entire east coast of Spain on the Mediterranean.

RECIPE FROM  TURESPA√ĎA - The Institution of Tourism in Spain  & GANDIA PROTUR ..

 
INGREDIENTS FOR THE STOCK:

6 RIPE RED TOMATOES
3 garlic cloves, crushed with skin on
2 spring onions roughly diced
2 dried √Ďora dried peppers ( available in Latin American markets )
1 Monkfish or Angler fish head ( or any thick white fish head, for example Grouper,  Cod fish or Skrei ) 
1.5 litres  or 3  1 /4  pints of boiling salted water ( pinch of salt to taste )  
1 lemon, juice only
2 DL. FISH OR SHELLFISH STOCK ( home made from scratch preferably )

FOR THE FIDEU√Ä : 

4 tablesp.   of   Spanish Bio Evoo
1 whole Monkfish tail, cut into large chunks or Grouper or Cod fish.
12 jumbo king prawns or shrimps ( Prawns are straight in format with lots of whiskers and are from the Southern Atlantic of Cadiz and Portugal and Brittany and the Northern Atlantic of Scotland & Shrimps are transluscent when raw, and pale coral salmon color shaped in a curl and are Caribbean / Pacific waters. 
2 squids or calamars cleaned, spines removed and flesh is roughly sliced.
2 dried √Ďora peppers,  finely diced.
400 grams or 2 ounces of Vermecelli NOODLES called FIDEOS in SPANISH.  FIDEU√Ä IS IN VALENCIAN AND CATALAN LANGUAGES.  VERMECELLI IS NUMBER 3 IN MOST PASTA BRANDS.
14 OUNCES or 400 grams of MUSSELS scrubbed and de bearded ..
salt and black pepper to taste ..

THE PICADA, THE KEY TO FIDEU√Ā:
100 GRAMS OF ALMONDS or 3  1/4 ounces.
4 tablesp. minced fresh parsley.
2 lemons cut into wedges for garnishing.

METHODS:

1.  FOR THE STOCK:   Place the grated tomato skins in a large saucepan reserving the interiors of the tomatoes for later. 
2. PUT THE REST OF THE STOCK INGREDIENTS in a large stock pot,  and bring to boil with 2 DL.  OF shellfish or fish stock  .. 
3.   NOW, reduce heat to slow simmer for about 1 / 2 hour.  Then, strain the stock and reserve liquid.

4.   For the Fideu√†,  heat half of the EVOO in a PALLERA, A PAELLA FLAT METAL PAN or an earthenware that adapts to stove top. 

5.  Add the monkfish or grouper or codfish, and saut√© 3 minutes per side until pale golden.  Then, add the prawns or shrimp and saut√©  1 to 2 minutes or so on each side.

6.   SET ASIDE THE SAUT√ČED ITEMS.

7.  HEAT THE REMAINING EVOO IN A SAUT√Č PAN AND ADD THE ONIONS, AND SAUT√Č FOR 3 MINUTES UNTIL SOFTENED AND THEN ADD THE GARLIC, THE TOMATO FLESH OF THE INTERIORS AND THE SQUID OR CALAMAR AND SAUT√Č  OVER A SLOW, LOW HEAT OR FLAME FOR APPROX.  6 TO 7 MINUTES OR UNTIL THE SQUIDS ARE OPAQUE.

8. ADD THE √ĎORA PEPPER AND THE NOODLES AND STIR WELL AND CONTINUE TO SAUT√Č FOR 3 MINUTES OR UNTIL THE VERMECELLI IS COVERED WITH THE EVOO.

SPRINKLE THE SMOKED PAPRIKA ( PIMENTON DE LA VERA ) ..

9.   POUR IN THE STOCK AND BRING THE ENTIRE MIXTURE TO SIMMER ON SLOW LOW FLAME OR HEAT FOR 10 MINUTES.

10.  RETURN THE MONKFISH AND PRAWNS TO THIS PAN OR PALLERA, AND ARRANGE THE MUSSELS  OVER THE TOP OF THE FIDEU√Ä.   SEASON TO TASTE,  WITH SALT AND FRESHLY GROUND BLACK PEPPER AND COVER THE PALLERA WITH ALUMINUM FOIL OR GREASE PROOF PAPER AND CONTINUE TO SIMMER FOR ANOTHER 4 OR 5 MINUTES UNTIL THE MUSSELS OPEN.   DISCARD ANY MUSSELS THAT DO NOT OPEN.

11. NOW,  FOR THE PICADA ( THIS SIGNIFIES " MINCED " =  THE VERB PICAR )

GRIND THE ALMONDS AND MINCE THE PARSLEY AND PLACE IN A MORTAR AND WITH A PESTLE,  PREPARE THE PICADA ..  YOU CAN USE A BLENDER IF YOU PREFER ..  I DO NOT ! 

12.  TO SERVE :

A. SPRINKLE THE PICADA OVER THE FIDEU√Ä AND GARNISH WITH FRESH LEMON WEDGES AND SPOON ONTO LARGE WHITE  SQUARE OR ROUND PLATES.

SERVE THIS WITH A CAVA, A CIDER OR A ROS√Č  FROM BARCELONA OR GERONA, OR CASTELLON OR ALICANTE ..   IT WILL ALSO BE LOVELY WITH A GODELLO OR ALBARI√ĎO FROM GALICIA .. 

or a SPARKLING WINE WITHIN YOUR AVAILABILITIES ..

ENJOY !!

  

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