Recipe Noodle Paella Fisherman's Stew (Fideuà)

Francesca said:
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Fideuá Turned into a Paella Marinara with Saffron due to fact, I had forgotten to buy the Fideo Noodles .. Sorry .. Shall post the noodle Fideuà next time I prepare it .. Looks like a Paella except for noodles verses Fallera Arborio Paella Rice from Valencia .. Due to my dilema, I added fresh Clams, Fresh Mussels & fresh Crab which I prepared at the finals on top of the Rice .. Not mentioned in ingredients due to a change of course as I forgot the Noodles .. Thought I had a bag, however, I was mistaken .. The ingredients are altered but not the Method .. You can select from the shellfish or fish varieties of choice .. Prawns can sub the Crab or Norway Bay Lobsters ..

Originally, a fisherman´s stew from the coast of Gandia, Valencia, which had spread north into Castellón, Tarragona, Barcelona and Gerona, on the Meditteranean. The recipe was created by the Chef aboard the Isabel, in the 1800s.

Unfortunately, I did not have "fideo" noodles in the apartment and so I landed up preparing a Paella Marinara .. See Photo. The ingredients are the same more or less and I did use Saffron and sent a "doggie bag " to the U.K. !!



Noodle Paella:

For the stock / broth:

200 Ml. or 3 /4 Cup Spanish Evoo.
1 Medium sized onion or shallots ( 155 grams ) peeled and minced.
1 Large Red ripe tomato de-seeded and peeled
1 teaspoon of Spanish Sweet Smoked Pimentón ( Paprika ).
1 1/4 Cups of wáter or shellfish broth / stock strained ..
2 kilos of a variety of sea foods: Monkfish, Grouper, Scorpion, Cod Fish ..
1 / 2 inch dried red chilie pepper called a Guindilla de Cayena or similar ..
Salt and freshly ground black pepper to taste ..

The Noodle Paella:

410 grams of seafood: Norway Bay Lobsters and Prawns
2 cloves of minced garlic
1 tablespoon fresh minced parsley
2 tablsp fresh lemon juice
90 Ml. Spanish Evoo.
250 grams of monkfish or grouper
100 grams of squid - cleaned and sliced into arcs ..
1 large red ripe tomato de-seeded and peeled ..
1 tsp. Smoked Spanish Pimentón ( Sweet Paprika )
410 grams of Flat " Fideo " Noodles ..

Method & Instructions:

1) To prepare the seafood stock: Heat the Evoo in a large casserole and gently sauté the onion or shallot and then the tomato.

2) Add the paprika, and then the wáter and then the fish varieties, the chilie pepper and salt and freshly ground black pepper.

3) Simmer on low slow flame covered for 30 minutes ..

4) Rinse thoroughly, all the shellfish and sprinkle salt ..

5) Crush the minced garlic with the parsley in a mortar and drizzle in the lemon juice. Reserve.

6) Take some Evoo and place in a 40 cm or 16 inche paella pan called a Pallera, and sauté the Norway Bay Lobsters and the Prawns until slightly rosey Golden.

7) Remove the shellfish from the Pallera Pan. Set the shellfish aside.

8) Now, sauté the fish ( the monkfish or the grouper ) followed by the Squid Arcs, and then the tomato.

9) Add the paprika, and the fish broth ( strained of course ) and adjust salt and black pepper.

10) When the fish is nearly done and is on high simmer, add the Noodles and spread out evenly. Then add the Norway bay lobsters, the prawns and the Parsely Lemon Garlic mixture and gently stir in 1 directio, clockwise .. Cook for 17 minutes on a low médium flame.

11) Taste test the noodles for doneness and if they are ready, remove from the heat. And allow the dish to rest for 5 minutes before serving ( flavors shall combine this way. )

Photograph to follow today ..

Have a lovely weekend ..
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What kind of camera did you use for that photo? You made that today?
That's an amazing picture, it makes me so hungry.
 
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Francesca said:
@morning glory

I made mention in 1st paragraph that as I set forth to créate a Fideuà, I had no Fideos in the house ..

But I had Paella Arborio !

I shall pick up some Fideos ( small noodles ) and so I just did a Paella Marinara !!

It was delicious ..

Have a nice weekend ..
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Sorry. I didn't realise you had edited the post to add the fact you made paella instead! The original post didn't mention that.:okay:
 
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@morning glory,

This Atlantic species is from the Family Cancridae, Cancer Pagurus or in Catalan & Spanish: Buey de Mar. In English, Common Crab.

They are found around the waters of Southern Ireland and they have been know to migrate into the waters around the Balearic Islands in the Mediterranean ..

They are caught at 500 metres of depth and it is said that they are the best crab in European Waters.
 
buckytom said:
I think you mean 50 meters.

500 meters is a really long rope for the crab pots.
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@buckytom.

I just checked The Guide to the Seafood of the Mediterranean, By: Santana Books & The British Author Alan Davidson .. It states, they are caught at a depth of 500 metres or so ..

This breed is called " Buey " which denotes: the meat of the Male Bull ..

It could be posible that the Author made an error .. And it was missed by the Proof Reader ..

Perhaps they are caught in a different way. We bought them off a boat via a friend who has a restaurant 35 - 40 minutes north of Barcelona ..

We put them in a "ice chest" filled with some water .. and the ice chest cover has some tiny tiny holes so that the crabs could breathe ..

Any way the Paella Marinara turned out wonderfully as always !!

Have a wonderful weekend ..
 
morning glory said:
It does look very delicious. I love seafood so much! I too would like to know what kind of crabs you used. Are they soft shell as @epicuric suggests?
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@morning glory,

Yes, they have a soft Shell which is cracked with a Crustecean Cracker that we use for lobster as well ..

It is very delicious ! I make them once a month as love it so much .. Have a lovely weekend .. The one I like the best is: Arroz Caldoso con Bogavante = Broth Rice with Lobster .. It is the renowned Rice dish of Alicante, south of Valencia ..

Have a nice weekend ..
 
buckytom said:
I think you mean 50 meters.

500 meters is a really long rope for the crab pots.
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That is 1640 feet. I am guessing a typo in the book. Off to google. According to Google they are a deep sea crab.
 
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A 500 meters to the bottom would mean a rope 600 to 700 meters long. (crab pot ropes aren't a straight line down, they bend).

Depending on the size of the crab pot (it would need to be 250 to 400 kg in order to reach that depth), you're talking a massive spool of rope. It's possible, just not practical.

Like Francesca said, it was probably a typo.
 
buckytom said:
A 500 meters to the bottom would mean a rope 600 to 700 meters long. (crab pot ropes aren't a straight line down, they bend).

Depending on the size of the crab pot (it would need to be 250 to 400 kg in order to reach that depth), you're talking a massive spool of rope. It's possible, just not practical.

Like Francesca said, it was probably a typo.
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I know that. I just had to see for myself.
 
@buckytom & @Cinisajoy,

Good morning,

The Latin Documented Name for The " Buey de Mar " ( crab = cangrejo ) is:

Family Cancridae / Cancer Pagurus ..

In English: Edible common Crab ..

I believe, a good possibility is that this is an error in the reference book, and it was not corrected by the Proof Reader prior to publishing.

If we think about this, Mallorca, Minorca, Ibiza & Formentura, The 4 Balearic Islands, east of Valencia are islands. And are a staple crustecean in this región. Crabs feed on bottom of Mediterranean .. And then come up on the beach ! So 50 metres is highly more likely ..

Have a great day Gentlemen ..
 
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