Fideuà

Fideuà swaps rice for short noodles but keeps the same method as paella — and the same rule about not stirring once the liquid goes in.

Legend has it fideuà was invented by a fisherman's cook who ran out of rice — whether or not that's true, it's now a coastal classic in its own right.

Ingredients

• 400g fideuà noodles (short, thin pasta — vermicelli broken into 4cm lengths works if you can't find it)
• 1.2 litres hot fish or seafood stock
• 300g raw prawns, peeled
• 200g squid, cleaned and cut into rings
• 2 ripe tomatoes, grated
• 1/2 tsp sweet smoked paprika
• A generous pinch of saffron threads, soaked in 2 tbsp warm water
• 4 tbsp olive oil
• 4 garlic cloves, minced
• Sea salt, to taste
• Alioli, to serve

Method

1. Heat the olive oil in a wide, shallow pan over medium-high heat. Sear the prawns and squid briefly, about 1 minute, then remove and set aside.
2. Add the garlic and cook for 30 seconds, then add the grated tomato and paprika. Cook for 2–3 minutes until darkened.
3. Add the noodles to the pan and toast them in the sofrito for 1–2 minutes, stirring, until lightly coated and fragrant.
4. Pour in the hot stock and add the saffron with its soaking water. Bring to a strong simmer.
5. Spread the noodles evenly across the pan and do not stir again — the same rule as rice paella applies here.
6. Cook for 8–10 minutes until the noodles have absorbed most of the liquid and the ends are starting to crisp slightly where they touch the pan.
7. Return the prawns and squid to the pan for the last 2 minutes. Rest briefly, then serve with a generous spoon of alioli — the traditional way fideuà is eaten.