Fideuà is a seafood dish, that is similar to paella, and is originally from Valencia of Spain.

There is an interesting story behind this food. As folk said, a creative cook on a boat decided to use noodles instead of rice in the fond hope that the captain would dislike it. Since the captain liked rice, he ate all of it, leaving nothing for the other crews.

He taught the meal would be left for the rest by this trick. However, the invention was liked, and harbor restaurants were fostered to serve it.

Fideua should be cooked in a special wide, shallow pan, called paella pan, and a variety of pasta can be used in its preparation.

In addition, different seafood, meat, and vegetables can add to this versatile and yummy dish.

As seafood, especially shrimps, does not have a strong taste, different flavors must be used to make them more delicious.

However, one flavor which is highly recommended and takes it to another level is high-quality saffron.

Instruction

1. Pour ¼ cup of extra virgin olive oil into a paella pan which is over a medium-high heat.
2. After one minute, season some sea salt, then add one cleaned tube of squid, which has been cut into ½ inch by ½ inch squares, and mix with the oil for one minute. Transfer them to a bowl.
3. Use the same pan, and mix two monkfish fillets, which are patted down with some paper towel and cut into ½ inch by ½ inch squares and seasoned with adequate sea salt and freshly cracked black pepper.
4. After three minutes, make a well and add ½ an onion, which is diced, and mix with the oil for one minute. Mince 3cloves of garlic and combine with fried onion for 30 seconds.
5. ½ teaspoon of sweet smoked Spanish paprika, ½ cup of canned tomato sauce, sea salt, and freshly cracked black pepper should be added to the mixture. Combine everything together for two minutes.
6. Next add a ¼ ounce of squid ink, then add the cooked squid back into the pan. Pinch in ½ teaspoon of high-quality saffron threads, sprinkle 2cups of thin noodles and mix it all together until well combined
7. After 2 minutes, pour 2 ½ cups of fish broth, season some sea salt, and give it a gentle mix.
8. After 5 minutes, grab 15 jumbo shrimps, which are patted down with some paper towel and seasoned with sea salt and freshly cracked black pepper, and add to the pan. Be careful, after this step does not mix the ingredients, give the pan a quick shake from time to time.
9. After around 3 minutes, there is no broth left. Lower the fire to low, medium heat and let it simmer for 3-4 minutes.
10. Remove the pan from the heat, cover with some foil and dish cloth. Let it rest for 4-5minutes. Lemon wedges can be used as a garnish.

Ingredients

• ¼ cup of extra virgin olive oil
• ½ teaspoon of saffron threads
• 2 ½ cups of fish broth
• 1 cleaned tube of squid
• 2 10 ounce monkfish fillets 300 grams
• 15 raw jumbo shrimp peeled & deveined
• ½ small onion
• 3 cloves of garlic
• ½ teaspoon sweet smoked paprika
• ½ cup canned tomato sauce
• ¼ ounce squid ink 4 grams
• sea salt
• black pepper
• 1 lemon