Best Seafood Fideos Recipes

Seafood Fideos image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 25

1 pound dry vermicelli pasta
Kosher salt
2 tablespoons olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 recipe Pipperade, recipe follows
1 cup heavy cream
2 cups Saffron Stock, recipe follows
20 fresh mussels, cleaned and beards removed
12 medium shrimp, peeled and deveined (heads and tails left on)
1 lemon, cut in half
1 tablespoon chopped chives
1 tablespoon chopped Italian flat-leaf parsley
3 yellow bell peppers, julienned
1 yellow onion, julienned
2 cloves garlic, thinly sliced
3 tablespoons olive oil
1/4 teaspoon red chile flakes
1/4 teaspoon smoked paprika
1 cup julienned piquillo peppers
1 roasted poblano pepper, julienned
1 tablespoon sherry vinegar
1/3 cup dry white wine
1 gram saffron
1 cup vegetable stock

Steps:

Preheat the oven to 400 degrees F.
Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside.
Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes.
While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt.
Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately.
Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add chile flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar.
Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.

FIDEOS WITH SEAFOOD image

Yield people

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 pound fideos or angel hair pasta, broken into 1-inch pieces
1 large onion, finely chopped
2 cloves garlic, very finely chopped
1 teaspoon hot pimenton (Spanish smoked paprika)
1 can (28 ounces) whole peeled tomatoes
6 cups Fish Stock
1 cup dry white wine
1 dried bay leaf
Large pinch saffron threads
1 pound mussels, scrubbed
1 pound medium shrimp, in the shell
1 pound clams, scrubbed

Steps:

In a large Dutch oven, heat oil over medium heat. Add fideos and cook, stirring frequently until well browned, about 10 minutes. Using a slotted spoon, transfer fideos to a bowl and set aside. Add onion, garlic, and pimenton to pot and cook until onion begins to soften, about 5 minutes. Using your hands, break up tomatoes and add to pot along with their juices. Increase heat to high and cook, stirring frequently, until tomatoes have broken down and sauce has thickened, 15 to 20 minutes. Meanwhile, place stock, wine, bay leaf, and saffron in another large Dutch oven and bring to a boil. Add mussels, shrimp, and clams and cook until all the clams and mussels have opened and shrimp is opaque, 4 to 6 minutes. Transfer mussels, shrimp, and clams to a large bowl and set aside. Add shellfish cooking liquid and fideos to tomato sauce. Cook, stirring frequently, until the fideos have absorbed a lot of the liquid and are soft, 10 to 15 minutes. Add mussels, shrimp, and clams and simmer until just heated through. Serve immediately.