FIDEUÀ │ Rustic Catalan Pasta Paella, Monkfish, Clams, Shrimp, Aioli
Recipe type: Dinner
Cuisine: Spanish
Rustic Pasta Paella
  • ¼ c. Olive Oil
  • 1 T. Garlic slivers
  • pinch Saffron
  • 16 pieces Shrimp, 16/20 size
  • 12 ounces Monkfish, cut into four pieces
  • 12 each Manila Clams
  • 1 pound Fideo Noodles, toasted or Vermicelli broken into small pieces
  • 1 c. freshTomatoes, diced
  • 1 T. Spanish Paprika
  • 2 c. Chicken Stock
  • 1 c. Tomato Sauce
  • ¼ c. chopped Parsley
  • 1 T.Butter
  • Chefs Notes:
  1. Heat olive oil, add garlic and cook till they start to turn brown.
  2. Add saffron, paprika, seafood, and toasted Fideo noodles.
  3. Add diced tomatoes, chicken stock and tomato sauce.
  4. Cook till pasta is done, about five to ten minutes.
  5. Finish with a little butter, chopped parsley and a drizzle of extra virgin olive oil.
  6. Stir a big spoonful of Aioli into cooked pasta and garnish with yet another heaping spoonful!
Fideuà: Valencian Pasta ‘Paella’; the main two differences from Paella is that Fideuà is made with Fideo noodles (toasted noodles resembling one inch segments of vermicelli) and that it is made almost exclusively with seafood.
Recipe by Pistou & Pastis at