Spanish Shrimp Fideuà

The best part about travel is savoring novel dishes and coming home with a whole lot of culinary inspiration. On a recent trip to Spain I was exposed to Fideuà. Fideuà or Fideuada is a popular Catalanian and Valencian dish, similar to Paella. The main difference being the short grain rice of Paella is replaced by fideu (a thin noodle similar to vermicelli). There are many versions of it with different ingredients, but it’s usually made with white-flesh fish or shellfish.

Fideuà like Paella is a remarkably delicious and aromatic dish. My version is made with beautiful shrimp with an underlying smokiness of bacon. Wine, tomatoes, saffron, paprika and broth all flavor the noodles and shrimp brilliantly. I replace the classic fideu with easily accessible rice vermicelli. This mouthwatering one-pot meal is simple, flavorful, wholesome and hassle-free. Just cook it in a large Paella pan or non-stick skillet and serve straight out of the pan for a traditional and rustic experience. It’s easy enough for a weeknight meal, yet exotic enough for a special celebration.

If you can’t get to Spain anytime soon, this maybe the best way to bring Spain to your home.

Shrimp Fideuà Recipe
Time: 20 minutes
Yield: 3-4 servings

Ingredients
1 tablespoon olive oil
300 grams (10.5 ounces) of shrimp, peeled and deveined
¼ cup pancetta or bacon, chopped
1 cup red onion, chopped
1 tablespoon garlic, peeled and minced
1 large green bell pepper, seeded and chopped
1 ½ cup ripe red tomatoes, chopped
½ cup dry white wine
3 ½ cups homemade or store bought low-sodium chicken stock
¼ teaspoon good quality saffron
2 teaspoons paprika
½ -1 cayenne pepper powder or red chili powder
250 grams fideo, angel hair pasta, thin spaghetti or rice vermicelli
Salt and pepper to taste
2 tablespoons fresh parsley, minced

Method:

1. Heat the olive oil in a large slightly deep skillet or a heavy deep paella pan over medium heat. Toss the shrimp for just a minute to half cook them and set the shrimp aside.
2. In the same pan now cook the pancetta or bacon until fully cooked through. To this add the onions and garlic and cook until the onions are translucent. Keep stirring occasionally to ensure the onions, garlic and bell peppers do not turn brown or burn.
3. Now add the tomatoes and cook for 1-2 minutes. Add the wine, stock, saffron, cayenne, and paprika and bring to a boil.
4. Add the noodles to the boiling liquid and cook till the noodles are al dente and absorb almost all the liquid. Toss in the half cooked shrimp and cook for another minute. You want there to be almost no liquid, yet the noodles should not taste dry when you are eating it.
5. Sprinkle with parsley and serve immediately.

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