A new take on fideuà

Lucques olive oil
Subtle flavour
Fideua revisitée
A PDO
Preparation
20 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 8 personnes
  • 1 carrot
  • 1 green pepper
  • 2 tomatoes
  • 4 tablespoons of mild-flavoured olive oil
  • 60 to 100g of chorizo (mild or spicy, depending on your preference)
  • 300 to 500g of squid
  • 1/2 kg of firm-fleshed fish (monkfish, hake, hake, salmon, etc.)
  • 500g of shellfish (mussels, cockles, etc.)
  • 500g of prawns
  • 1.2 litres of fish stock
  • Saffron
  • Turmeric
  • Paprika
  • Salt, freshly ground pepper
  • 500g of Fidéua pasta (or, if not available, thin, hollow pasta such as coquillettes or macaroni)

Tip

Select a mild-flavoured olive oil made from one of the following French varieties: Amellau, Argoudeil, Cailletier, Cayanne, Cayon, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault, ...

Instructions

  • Peel the carrot and cut it into rounds. Wash, deseed and then finely slice the pepper. Wash and then dice the tomatoes into small cubes.

  • Slice the chorizo into rounds. Wash the squid thoroughly if it is fresh.
  • Heat the olive oil in a large frying pan. Then fry the chorizo for 2 minutes. Set it aside on kitchen paper.
  • Fry the pepper and carrot in the olive oil coloured by the chorizo for 5 to 10 minutes. Add the squid and cook until it turns slightly white.
  • Next, add the tomatoes and the other fish. Fry for 5 minutes, then add the chorizo, spices, salt and pepper. Add the stock. When it comes to the boil, add the pasta, spreading it evenly across the pan.
  • Halfway through cooking the pasta, add the prawns, followed by the shellfish. The pasta should be cooked al dente and the stock should have been completely absorbed during cooking.
  • And finally, enjoy!

Tip

Select a mild-flavoured olive oil made from one of the following French varieties: Amellau, Argoudeil, Cailletier, Cayanne, Cayon, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault, ...
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