Sometimes the best dishes are created out of desperation and limited resources much like this fideua. I had nothing in the fridge and none of the usual ingredients I would use in a traditional fideua but I thought I’d give it a go without the usual suspects and leave it the hands of the Gods.
I had a tin of tomatoes in the panty (normally I’d use fresh), some dried shiitake (life-saver) and some fish stock in the freezer (I always have at least one stock in the freezer). This is by no means a traditional fideua but do you think I really care? It was so good that I needed to share on here 🙂
3 garlic cloves, sliced
3 dried cayenne chillies (optional)
1 Tbsp. sweet pimenton (or paprika)
½ tin tomatoes, diced
12 dried shiitake mushrooms, dehydrated and sliced
Fish stock (optional if you want to go vegan)
Shiitake dashi (water where shiitakes were soaked in)
4 handfuls fideua pasta (this depends on your paella pan. The one I used in this recipe is a 4 person paella dish).
Few strands of saffron, diluted in hot liquid
1 In a paella pan fry garlic and cayenne chillies. Make a well in the centre and fry the pimenton for a few seconds before quickly adding the tomato to prevent the pimenton from burning. Add shiitake and fry for 1 – 2 minutes.
2 Add stock and shiitake dashi to just above the two nails on either side of the paella pan. Add saffron and salt to taste.
3 When the liquid has reduced to just below the nails add the fideua pasta. To add the pasta, it is best to sprinkle it in a line spanning the width of the pan and then distributing it with a spatula. Simmer on low for 8 minutes or until the pasta has soaked up most of the water and the pasta is al dente.
4 Take the pan off the flame, cover with a kitchen towel and let it rest for 5 minutes before serving.
Serve with Ajoaceite and a squeeze of lemon juice