Get involved: Send pictures, video, news and views - text NEWS SHOPPER to 80360 or email us
Bluewater Tapas Revolution chef Omar Allibhoy shares his recipe for Fideua
MADRID-born TV chef and owner of Tapas Revolution in Bluewater Omar Allibhoy has released his first book to encourage people to cook Spanish food at home, with ingredients available from the five main supermarkets.
Here he shares his recipe for Fideua, which he describes as like paella made with pasta. It works best in a big pan but will be fine in a regular frying pan for no more than three people.
Omar said: “This recipe is remarkably delicious, but it’s also quick. If you do it properly, I’ve no doubt you will become as addicted to this recipe as I am.”
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients: 150 ml olive oil, 200 g angel hair pasta broken into 2cm lengths, a fresh squid (about 350 g) cleaned and chopped into 1cm pieces, 10 peeled prawns (defrosted if frozen), 2 garlic cloves finely chopped, 1/4 Spanish onion finely chopped, 1 tomato finely chopped, pinch of saffron, 1/2 teaspoon sweet pimento, 1/2 teaspoon fish stock powder or cube, 1 teaspoon salt
1 Heat about one-third of the olive oil in a wide frying pan over a medium heat. Add the dried pasta and fry for about 5 minutes, or until it turns golden. Remove from the pan and set aside.
2 Add the rest of the olive oil to the pan, increase the heat and add the chopped squid and salt.
Squid can be very temperamental as it releases a lot of water when you start cooking it so it tends to explode in the pan. It’s fair to say this bit is a tiny bit dangerous.
I recommend you hold a pan lid over the pan, so that the steam can still escape, and stand back.
Give it a quick stir, half cover with the lid and leave to cook for a couple more minutes. Don’t scrape the bottom of the pan, as that sticky layer on the bottom is essential for making a rich stock.
3 When the squid has browned, add the peeled prawns, garlic and onion and cook for another
5 minutes until everything is dark golden.
Add the chopped tomato, saffron and pimentón and stir constantly to dissolve the sticky bits on the bottom. This should take no longer than 2 minutes.
4 Add the fish stock powder or cube and 1 litre of water. Bring to the boil and let it simmer for
about 10 minutes before adding the fried pasta.
You need to use your judgement here – you need just enough water left in the pan for the pasta
to cook and absorb all the remaining liquid.
A good thin fideo pasta should cook in about 3 minutes. Stir in the pasta, cover the pan
and cook until the liquid has been absorbed.
5 Remove from the heat and leave for 1 more minute, uncovered, to create a toasted layer
of pasta on the bottom of the pan – it will taste like heaven. Enjoy with a good dollop of alioli
Tapas Revolution by Omar Allibhoy (Ebury Press, £20)
Comments are closed on this article.