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Fideua 2: Saucy Spanish-Style Pasta with Shrimp

Another delish dish I adapted from Cooks Illustrated. Similiar to paella, but with pasta that is broken into pieces and then toasted in a saute pan. Everything cooks in one pan. Break the pasta by taking 4 oz at a time and spreading it flat in a kitchen towel. Wrap it up and then position it on the counter so 2 inches or so hang over the edge. Press the bundle against the counter and pull down on the long end of the towel. Slide the bundle to break the remaining pieces. When all is broken, pour into a bowl.

This recipe has more sauce than the authentic version. I was cooking this for my mom who prefers more sauce. Look for my other Fideua recipe for the more authentic version. As you can see from this photo, I used a thicker fettuchini pasta which is not authentic.

4 tablespoons olive oil

2 tablespoons garlic

Salt and Pepper

1 lb raw large shrimp peeled and deveined, reserve shells or tails if you have them

4 cups (1- 32 oz box Kitchen Basics Chicken Broth. I can’t say enough about this broth!)

1 bay leaf

8 oz thin spaghetti, spaghetti or even fettuchini

1 onion, minced

28 oz can tomato sauce

2 tsp paprika

2 tsp smoked hot paprika (or 1 tsp cayenne)

1/2 cup white wine or sherry

1 recipe Aioli (see recipe)

  • In a large bowl combine 1 tablespoon oil, 1 tablespoon garlic, 1/4 tsp salt and 1/4 tsp pepper. Mix in shelled shrimp and refrigerate.
  • In another medium bowl place shells, broth and bay leaf. Cover and microwave 8 minutes. Set aside.
  • In a large broiler-safe saute pan combine 1 tablespoon oil and spaghetti pieces. Toast over medium high heat until browned, stirring often. Takes longer for thicker pastas. Pour into a bowl and wipe out the saute pan.
  • Heat 1 tablespoon oil in the saute pan. Add onion, and 1/4 tsp salt. Cook until light browned. Add tomato sauce, remaining garlic, paprikas and cook several minutes or until simmering.
  • Add spaghetti and stir. Pour broth thru a mesh strainer and add to spaghetti. Add wine, 1/4 tsp salt and 1/2 tsp pepper. Bring to a simmer.
  • Preheat broiler
  • Cook uncovered stirring occassionally until the sauce is thickened and the pasta is done.
  • Scatter shrimp over top of sauce. Partly submerge the shrimp. Place under a preheated broiler in the skillet until you have crisp brown spots of pasta; 5-7 minutes. Remove from oven and let stand uncovered 5 minutes. Serve immediately with Aioli

Aioli

Easy version:

Ccombine: 1/2 cup Hellmann’s Mayonnaise, 2 tsp minced garlic and 2 tsp lemon juice

Serve at the table.

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