This dish dates back to 1930 when the cook of the crew of the Santa Isabel, Gabriel Rodríguez Pastor, substituted rice with pasta. It is said that he made this change because the captain of the vessel was always stingy with rice, so Gabriel had to use his ingenuity. Since there was plenty of seafood and fish almost ready, he used spaghetti he had on the boat. He chopped ir very finely to resemble rice.
Another version attributes the origin to Emilio López Bonías in Gandía in the 1950s.
Fideuá can be prepared with various types of seafood, such as mussels, clams, cuttlefish, monkfish, or prawns. On this occasion, we propose a recipe for Fideuá using squid and prawns, featuring Fragata anchovy stuffed olives, which add a special. unique touch to the dish, complementing the flavours of the fideuá perfectly.
Ingredients:
- 400g fine noodles
- 500g clean chopped squid
- 500g peeled prawns
- 1 chopped onion
- 2 chopped garlic cloves
- 1 grated tomato
- 1 litre fish stock
- 1 teaspoon sweet paprika
- Saffron
- Extra virgin olive oil
- Salt and pepper
- Chopped parsley
- 1 can of Fragata anchovy stuffed olives
Preparation:
- Heat some oil in a paella or large pan and sauté the onion and garlic over medium heat until soft.
- Add the grated tomato and paprika and stir well.
- Add the squid and prawns, and pepper to taste. Sauté for a few minutes until they change colour.
- Add the noodles and mix well with the sautéed ingredients. Pour in the hot fish stock and add the saffron or food colouring. Let it cook over high heat for about 15 minutes, stirring occasionally, until the noodles are tender and the stock has been absorbed.
- Turn off the heat and let the fideuá rest for a few minutes.
- Sprinkle chopped parsley on top and decorate with Fragata olives stuffed with anchovy.
- Serve the fideuá hot and enjoy this Mediterranean dish with a good white wine or a cold beer.
- Fragata anchovy stuffed olives are far from being mere decoration; they are an integral part of this culinary offering, enhancing the flavour of the fideuá perfectly.
- We hope you enjoyed this recipe for fideuá with squid and prawns, featuring Fragata anchovy stuffed olives. If you’d like to discover more recipes using Fragata olives, visit our website and explore all the varieties we have prepared for you. Fragata Olives, your Mediterranean moment.