date: 2020-12-01T00:08:17.164Z image: https://img-global.cpcdn.com/recipes/5f1209bb26e68e5b/751x532cq70/seafood-dish-fideua-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5f1209bb26e68e5b/751x532cq70/seafood-dish-fideua-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5f1209bb26e68e5b/751x532cq70/seafood-dish-fideua-recipe-main-photo.jpg author: Eddie Austin ratingvalue: 4.3 reviewcount: 16495 recipeingredient: - "1 / 2 cup dl Sofregit" - "1½ liters fish stock" - "½ red pepper" - "250 g squid" - "4 - 6 lobster Norway Scampi good size I use whatever I think looks best at the market" - "250 g clam hard quahog" - "500 g fideus no4 fideua noodles" - " olive oil mild" - "1 tsp esdragon" recipeinstructions: - "You need to have prepared sofregit and fish stock in advance for this recipe." - "None" - "Put the clams in cold water with a pinch of salt and leave them for around 30-45 min., to remove any sand from the clams, while you prepare the rest of the ingredients and start cooking the fideuà." - "Clean the squid and remove the mouth and ink (you can save the ink for making e.g. Arròs Negre), or simply have your fishmonger do it." - "Cut the pepper and squid in 1 inch/2 cm squares." - "Put 4-5 Tbsp. oil in a paella pan (approx. Ø 30 cm) and fry the squid and pepper lightly." - "After a few minutes, add scampi. Stir and fry around 2-3 min. Make sure to fry the scampi on both sides." - "Remove all from the pan and fry the fideus on the pan in the remaining oil while stirring until all are evenly golden-brown (around 5 min.). Add more oil if needed." - "Add 1 cup/ 2 dl sofregit and fry together with the fideus for around 2-3 min. Add a little water if you can't get the sofregit to mix with the fideus." - "Add around 1½ liter of fish stock and the previously fried pepper and squid and stir until evenly distributed." - "Throw the water away from the clams, put a little water in the bottom of the pot and boil them until they open (2-5 min.). Throw away the ones that hasn't opened." - "Remove the half of the shell that the clam isn't attached to." - "Add the clams to the fideuà and stir carefully until they are evenly distributed. Season with 1 tsp. esdragon, place the scampi on the surface and let it boil for around 20 min." - "When the fideus are al dente, the dish is done. You can finish it by gratinating in the oven for 3 min. if you want the surface to be more crunchy." - "Served in the pan." categories: - Recipe tags: - seafood - dish - katakunci: seafood dish nutrition: 187 calories recipecuisine: American preptime: "PT36M" cooktime: "PT38M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, seafood dish - fideuà. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious. Seafood dish - Fideuà is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Seafood dish - Fideuà is something that I've loved my whole life. They are fine and they look fantastic. To begin with this particular recipe, we must first prepare a few components. You can have seafood dish - fideuà using 9 ingredients and 15 steps. Here is how you can achieve it. ##### The ingredients needed to make Seafood dish - Fideuà: 1. Take 1 / 2 cup dl . Sofregit 1. Prepare 1½ liters fish stock 1. Make ready ½ red pepper 1. Get 250 g squid 1. Get 4 - 6 lobster Norway /Scampi good size, (I use whatever I think looks best at the market). 1. Get 250 g clam hard /quahog 1. Prepare 500 g fideus no.4 (fideua noodles) 1. Make ready olive oil , mild 1. Take 1 tsp . esdragon ##### Instructions to make Seafood dish - Fideuà: 1. You need to have prepared sofregit and fish stock in advance for this recipe. 1. None 1. Put the clams in cold water with a pinch of salt and leave them for around 30-45 min., to remove any sand from the clams, while you prepare the rest of the ingredients and start cooking the fideuà. 1. Clean the squid and remove the mouth and ink (you can save the ink for making e.g. Arròs Negre), or simply have your fishmonger do it. 1. Cut the pepper and squid in 1 inch/2 cm squares. 1. Put 4-5 Tbsp. oil in a paella pan (approx. Ø 30 cm) and fry the squid and pepper lightly. 1. After a few minutes, add scampi. Stir and fry around 2-3 min. Make sure to fry the scampi on both sides. 1. Remove all from the pan and fry the fideus on the pan in the remaining oil while stirring until all are evenly golden-brown (around 5 min.). Add more oil if needed. 1. Add 1 cup/ 2 dl sofregit and fry together with the fideus for around 2-3 min. Add a little water if you can't get the sofregit to mix with the fideus. 1. Add around 1½ liter of fish stock and the previously fried pepper and squid and stir until evenly distributed. 1. Throw the water away from the clams, put a little water in the bottom of the pot and boil them until they open (2-5 min.). Throw away the ones that hasn't opened. 1. Remove the half of the shell that the clam isn't attached to. 1. Add the clams to the fideuà and stir carefully until they are evenly distributed. Season with 1 tsp. esdragon, place the scampi on the surface and let it boil for around 20 min. 1. When the fideus are al dente, the dish is done. You can finish it by gratinating in the oven for 3 min. if you want the surface to be more crunchy. 1. Served in the pan. So that is going to wrap this up for this special food seafood dish - fideuà recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!