Chicken and prawns mixed fideua: a Sunday alternative to paella
We are just a few days into July and I hope you have started really really well this new month. We are also into the second half of 2021, a year that seems to be way better than the past one. Don’t you agree?
On another note, I am totally impress about Spain’s performance in the Euro. I expected a good overall performance, but I had some reservations about how far they could go. This is because although the team is one of the tournament’s classiest, the defence is pretty weak. Having these centre backs that don’t win a challenge nor an aerial dispute is not a guarantee against some of the best strikers of the world.
Nevertheless, I am not here to talk about football, but food instead. Yesterday I cooked a mixed fideua for lunch after a long time. In a previous post I introduced this Mediterranean classic and explained its hilarious origins. Also, I ended up saying that is a dish that divides people between paella and fideua eaters on Sunday. Ok, let’s focus on this for a moment. Why can somebody ever hold such debate? My mum, for example, is a strong fideua supporter because she feels that rice is too heavy for her. But, in my opinion, there are no arguments. Neither paella is replaceable nor Fideua confronts our most iconic dish. You eat both of them. You love both of them. End of the story.
Besides the ingredients, I made another important alteration with respect to the last post. I didn’t ground the sofrito this time because it wasn’t as much loaded as the previous one-so I could chew the veggies too! Furthermore, it was the opportunity to use my homemade fish stock cooked from prawn heads a few weeks ago. It was awaiting its moment in the freezer and it finally arrived.
INGREDIENTS (SERVES 4)
Vermicelli pasta (350 g)
Chicken wings (6)
Fish stock (700 ml)
Red pepper (1/2)
Green pepper (1/2)
Garlic clove (1)
Canned tomato (4 tbsp)
Smoked paprika (1 teaspoon)
Turmeric (1 teaspoon)
DIRECTIONS FOR COOKING
Toast the pasta in your pan with a dash of olive oil. This will take you five minutes at low heat. Once done, remove and set aside.
2. Add more olive oil, slice and fry the garlic clove and sear t8he chicken wings at high heat. Add a pinch of salt and pepper to them. Remove and set aside when they are golden brown.
3. Time for the sofrito. Add more olive oil, reduce the heat to medium and simmer the peppers and the onion (already well chopped) with a pinch of salt. Pour the tomato after 10 minutes, when the vegetables are cooked, and keep simmering until the water evaporates. Then, add more salt if needed.
4. Add the turmeric and smoked paprika and blend with the sofrito. After one minute, tip the pasta and mix well so it absorbs all the flavours.
5. Spread the content evenly across the pan and pour all the stock. Sink the chicken and the prawns down the waterline and cook at medium-high heat for 15-20 minutes. Nearly all the liquid will vanish after this time.
6. If your pan is ovenproof, you can give your fideua a final baked touch. Preheat your oven at 160 celsius and put it in for 5-10 minutes. The stock will completely go and you will get a rather crusty, delicious top. However, if you can’t put your pan in the oven, remove from the heat and cover with a kitchen cloth for just five minutes. Then, it will be ready to serve.