Fideuá

Today we bring you an adaptation of the fideuá from Spain’s eastern coast, which is mainly made with fish and seafood. Everyone knows my dislike for fish, so when my mom made this dish, swapping the fish for pork secreto, I jumped right on it.

What do we need?

• 200 g (7 oz) pork secreto

• 200 g (7 oz) fideuá pasta

• Water

• Mushrooms

• Saffron

• Salt

• Olive oil

• Paprika

• Garlic

• Parmesan cheese

How do we make it?

• Pour a splash of olive oil into a large pot, sauté the garlic, add the meat and mushrooms with a pinch of salt, and cook everything together. Add a bit of paprika.

• Once it’s nicely sautéed, toss in the noodles and stir everything together so they pick up the flavor.

• Add twice as much water as pasta (or a bit more if you want it slightly brothy).

• Let it cook for about 15-20 minutes, adding a pinch of saffron and a little more paprika along the way.

• When plating, shave a few slices of parmesan cheese and lay them on top.

Tips:

• We used shiitake mushrooms, but it turns out great with any kind of mushroom.

• If you don’t have pork secreto, you can use any tender cut of pork.

• The original recipe calls for ñoras (dried sweet red peppers), which are crushed and added to the sofrito. If you can find them (and don’t get scared off by the price), they give the dish a special touch.

*[English version] FIDEUÁ ** *Ingredients:

• 200 g (7 oz) pork meat

• 200 g (7 oz) fideuá pasta

• Water

• Mushrooms

• Saffron

• Salt

• Olive oil

• Paprika

• Garlic

• Parmesan cheese

• Gently fry the chopped garlic with a bit of olive oil in a cooking pot. Add meat and mushrooms, some salt, and cook. Add paprika.

• When it is slightly cooked, add the pasta and gently fry all the ingredients together to mix the flavors.

• Add the water (twice the amount of pasta. For instance, if you used 2 cups of pasta, add 4 cups of water. You can add a bit of extra water if you like a soupy dish.)

• Add some saffron and a bit more paprika and cook for around 15-20 minutes.

• Slice parmesan cheese and place it over the fideuá before serving.

Tips:

- We used shiitake mushrooms, but any kind of mushroom will be delicious.

- The original recipe uses ‘ñora’ (dried red spicy pepper). You can use it if you like spicy flavors. Add it when slightly frying all the ingredients (step 1).

Comments

la enana (2013-03-04 13:40:11):

The recipe was delicious! I made it the other day and we loved it! I used paprika instead of pimentón because I haven’t been able to find it around here, and although the result was very good, in my opinion the flavor pimentón gives is even better.

Hoy os traemos una adaptación de la fideuá de la costa levantina, la cual se hace principalmente con pescado y marisco. Es conocido por todos mi animadversión al pez, por lo que cuando mi madre preparó este plato, en el que se sustituye el pescado por secreto, en seguida me hice con él.

¿Qué necesitamos?

• 200 g de secreto

• 200 g de pasta para fideuá

• Agua

• Setas

• Azafrán

• Sal

• Aceite

• Pimentón

• Ajo

• Queso parmesano

¿Cómo lo hacemos?

• Ponemos en una cazuela grande un chorrito de aceite, rehogamos el ajo, añadimos la carne y las setas, una pizca de sal y cocinamos todo junto. Agregamos un poco de pimentón.

• Cuando se haya sofrito echamos los fideos y rehogamos todo junto para que cojan sabor.

• Añadimos el doble de agua que de pasta (incluso un poquito más si queremos que se quede un poco caldoso).

• Dejamos cocer durante unos 15-20 minutos, en los que añadimos un poco de azafrán y un poco más de pimentón.

• Cuando emplatemos, cortamos un poco de queso parmesano en láminas y colocamos encima.

Consejos:

• Nosotros utilizamos setas shitake pero queda buenísimo con cualquier tipo de setas.

• Si no tenéis secreto podéis utilizar cualquier carne tierna de cerdo.

• La receta original lleva ñoras, las cuales se machacan y se añaden al sofrito. Si las encontráis (y no os asustáis por el precio que tienen) dan un toque especial al plato.

  *[English version] FIDEUÁ ** *Ingredients: 

• 200 g pork meat

• 200 g fideuá pasta

• Water

• Mushrooms

• Safran

• Salt

• Olive oil

• Paprika

• Garlic

• Parmesan cheese

* *

• Fry gently the chopped garlic with a bit of olive oil in a cooking pot. Add meat and mushrooms, some salt an cook. Add paprika.

• *When it is slightly cooked, add the pasta and fry gently all the ingredients together in order to mix flavours. *

• Add the water (double amount than pasta. For instance, if you have used 2 cups of pasta, add 4 cups of water. You can add some extra water if you like to have a soupy dish.)

• Add some safran and a bit more of paprika an cook for around 15-20 minutes.

• *Slice parmesan cheese and place it over the fideuá before serving. *

* *

Tips:

*- We used shitake mushrooms but with any kind of mushrooms will be delicious. *

*- The original recipe has ‘ñora’ (dry red spicy pepper). You can use it if you like spicy flavours. Add it when frying slightly all the ingredients (step 1). *