Casual Fideuà: easy, quick, slightly nontraditional

Fideuà is Valencian dish made similarly to Paella but uses short thin noodles instead of rice, and this makes it much quicker to prepare. We've made a number of variations in the US (with Spaghettini) and Barcelona (Ravalistan, Assassina). This version was driven by hunger and a "what's for dinner" moment: it comes together quickly, for an easy weeknight meal. My biggest cheat here is using a non-stick skillet instead of one of my paella pans and it worked fine! It took only 35 minutes to make.

Meatballs aren't traditional but this dish is tasty

The first time I made this, I rushed and skipped the Sofrito and it lacked flavor. The second time, with Sofrito, was much fuller in flavor, and I used monk fish for the protein; happily, the noodles stood up in the pan when done, a curious effect that seems to mark a well made fideuà. Here, Fideuà is usually made with fish/shellfish, but I'm using what's on hand, even if a bit nontraditional: Irene's mixed stock and her mini meatballs.

Most recipes seem to use 2-to-1 to 4-to-1 ratios of liquid-to-stock (by weight). This one from a chef seems way off, with a 10-to-1 ratio (!), and starts and finishes in the oven -- too fussy. The one from BBC looks pretty good but seems to use an excess of tomatoes in the sofrito. This recipe is quite detailed and looks authentic.

The noodles (Catalan fideus, Spanish fideos) come in a variety of thicknesses, and I prefer a rather thin one, so I'm using our local Bonpreu store brand cabell d'angel (angel hair) which the package says cooks in only 2-4 minutes, so the final step is fast; thicker noodles take longer, of course. 

The only tricky bit with this is that you want the pasta barely cooked  and all the liquid absorbed: if the pasta is threatening to get too soft, crank the heat all the way up; if the noodles aren't cooked enough, lower the heat and maybe add more stock or water.  You want to dry it out to finish to develop a little crusty base similar to socarrat in paella.

It's typically served garnished with lemon wedges and a garlic-y allioli (try my eggless toum or rapidisimo).

Serves 2 for dinner with a side salad

375 ml      Stock (fish, chicken, etc, as appropriate)

            Olive Oil

200 g       Mini Meatballs (or other protein)

125 g       Fideus/Fideos noodles, thin

1/2 medium  Onion, diced

  1         Ñora pepper (hydrated) or half a Red Bell Pepper, diced

  2 cloves  Garlic, sliced thinly

  1 medium  Tomato, grated

            Salt

  2         Lemon Wedges

In a pot, Warm the Stock and hold.

I'm using a 25 cm (10 inch) non-stick skillet for the Fideuà because neither our old induction cooktop nor portable gas burner heat very evenly; I'd like to try this on our BBQ with our proper paella pan.

 

If you use a firm protein (e.g., monk fish, squid, meatballs), sauté it first in a bit of Olive Oil until barely done; reserve.

Add a bit more Oil if needed and sauté the Fideus Noodles until lightly browned, reserve.

 

 

Add the Onion and sauté a bit, then add the Ñora or Red Pepper, and cook until softened.

Add the Garlic and cook to remove the raw edge.

Add the Tomato and cook the entire Sofrito until a bit dry and thickened to intensify the flavor.

Taste and add Salt as needed.

Add the Noodles back to the Sofrito pan and stir it to combine thoroughly.

Add the Stock and give it one gentle stir to combine well;after that, don't stir the noodles, it makes them sticky: instead, give the pan a shake if you need to.

 

 

Cook over medium-high to high heat: the thinner the Noodle, the less time you'll need to cook and absorb and evaporate the Stock (I needed high heat for these very thin noodles).

Top with the cooked Meatballs (or other protein) to heat through.

Check the texture of the noodles and adjust heat as needed: when al dente, crank the heat up to drive off the rest of the liquid; listen carefully for a little sizzling -- you may also begin to smell a bit of crust forming, check the bottom with a fork and remove from heat when mostly dry.

Garnish with Lemon Wedges, garlic sauce, and serve.

 

Note dark skin on left

Fork holding crusty skin

 

Kombu Cured Salmon, Cooked Sous Vide

Kombu (kelp) is full of glutamic acid which provides Umami -- the rich savory "6th taste". Chefs are curing fish with it and serving it raw, but we're not convinced of the quality of our store-bought Norwegian salmon so we're going to cook ours gently. We don't want to overpower the flavor from the Kombu, so we'll cook it sous vide with minimal seasoning rather than sauteing or broiling.

If the Salmon has skin, remove it so the Kombu can penetrate.
Soak the Kombu until pliant, and wipe down with a slice of Lemon.
Lightly salt the Salmon and let rest while the Kombu hydrates.
Wrap the Salmon in the Kombu and put in a vacuum bag and seal.
Let cure 1-24 hours.
Cook in a water bath at 50C/122F to 52C/125F for 30 minutes.

I don't have a record of how this turned out, but am posting it anyway in hopes that -- now that I can search for it -- I'll make it again and report back.