Fideuà Valenciana

La storia di questo piatto

Fideuà belongs to the Valencian coast, where the paella pan met toasted noodles and the sea was invited to the table. Prawns, squid and mussels lie over a tangle of golden fideos, crowned with a spoonful of alioli and a wedge of lemon.

Ingredienti

• 320 g Fideos (thin noodles no. 1 or no. 2)
• 8 pcs Fresh prawns with heads and shells
• 250 g Cleaned squid
• 300 g Mussels or clams (purged)
• 200 g Ripe tomato, grated
• 3 pcs Garlic cloves
• 1 pc medium Golden onion
• 0.5 pc Red bell pepper
• 650 ml Hot fish stock
• 1 tsp Sweet paprika (pimentón)
• 0.2 g (about 20-25 threads, a generous pinch) Saffron threads
• 60 ml Extra virgin olive oil
• 6 g Fine salt
• 100 g Alioli (garlic, oil, egg), made separately or good-quality store-bought
• 1 pc Lemon

Preparazione

1. Soak the mussels or clams in cold salted water for at least 30 minutes to purge them; then rinse well under running water, discarding any broken or already open ones. Heat the oil in a wide paellera over medium-high heat and sear the whole prawns for 30-40 seconds per side, until the shells turn bright red: remove them immediately and set aside, they will return only at the end. In the same flavored oil, sear the squid rings until their edges turn golden, then remove them too: you'll add them back to the sofrito so they stay tender.
2. Lower the heat to medium and add the finely chopped onion and bell pepper with a pinch of salt, which draws out their water and softens the vegetables. Sweat, stirring occasionally, until they become translucent and sweet. Add the chopped garlic and paprika and stir for just a few seconds, enough to release their aroma without letting it blacken, or it will make the dish bitter.
3. Pour in the grated tomato, return the squid, and let it reduce over medium-low heat, stirring now and then: the sofrito is ready when it turns dark, thick and glossy like a jam. It is the heart of the dish, so don't rush it.
4. Add the dry fideos directly to the sofrito and toast them, stirring, until they turn a golden hazelnut color and smell of dried fruit: this step is what distinguishes fideuà from paella.
5. Dissolve the saffron threads in a ladleful of hot stock, then pour it back into the rest of the hot stock. Taste the broth before salting and adjust only if needed, keeping in mind the pasta will absorb it. Pour the stock over the fideos, spread them evenly, and from this point on do not touch them again. Cook over medium-low heat until the liquid has almost completely evaporated and the fideos on the surface begin to curl up.
6. Arrange the well-drained prawns and shellfish on top, cover with a lid or aluminum foil, and cook over low heat until the mussels or clams open (discard any that remain closed). Uncover and raise the heat for 1-2 minutes: you'll hear the fideos on the bottom sizzle gently, a sign that the socarrat, the golden crust, is forming. Turn off the heat and let it rest covered for a couple of minutes.
7. Bring the paellera to the table as it is, with lemon wedges alongside and the alioli, prepared separately (or good-quality store-bought), served in a bowl on the side: on hot pasta it would separate. Taste before serving: if it lacks brightness, a squeeze of lemon; if it lacks saltiness, a final sprinkle of flaky salt.