Best 5 Seafood Fideos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD FIDEOS



Seafood Fideos image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 25

1 pound dry vermicelli pasta
Kosher salt
2 tablespoons olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 recipe Pipperade, recipe follows
1 cup heavy cream
2 cups Saffron Stock, recipe follows
20 fresh mussels, cleaned and beards removed
12 medium shrimp, peeled and deveined (heads and tails left on)
1 lemon, cut in half
1 tablespoon chopped chives
1 tablespoon chopped Italian flat-leaf parsley
3 yellow bell peppers, julienned
1 yellow onion, julienned
2 cloves garlic, thinly sliced
3 tablespoons olive oil
1/4 teaspoon red chile flakes
1/4 teaspoon smoked paprika
1 cup julienned piquillo peppers
1 roasted poblano pepper, julienned
1 tablespoon sherry vinegar
1/3 cup dry white wine
1 gram saffron
1 cup vegetable stock

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside.
  • Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes.
  • While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt.
  • Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately.
  • Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add chile flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar.
  • Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.

SEAFOOD FIDEUà



Seafood fideuà image

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 14

400g mussels , cleaned
8 large prawns , in their shells
2 good pinches of saffron
350g vermicelli pasta, or Spanish fideo pasta if you can find it
5 tbsp olive oil
1 large onion , finely chopped
3 garlic cloves , crushed
2 tsp smoked paprika
1 monkfish tail, cut into 2-3cm chunks
1 large squid , or 4 baby squid (about 400g), cleaned and cut into rings (keep the tentacles)
650ml hot good-quality fish stock
2 large tomatoes , chopped into small pieces
juice 1 large lemon , plus 1 lemon cut into wedges to serve
small bunch parsley , chopped

Steps:

  • Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink - they should be closed or should slowly close when tapped - if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you're ready to cook. Peel the prawn shells on the body section only - leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you're ready to cook.
  • Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
  • Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
  • Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
  • Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.

Nutrition Facts : Calories 488 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

CATALAN FIDEUà



Catalan Fideuà image

In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil
2 onions, chopped (about 2 cups)
1/2 pound small shrimp, shell on
4 large garlic cloves, roughly chopped
3 small dried hot red peppers, or use 1 pinch cayenne
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1 large bay leaf
A few thyme sprigs
Salt and pepper
2 tablespoons tomato paste
1 1/2 pounds meaty bones from cod, snapper or halibut, rinsed (or use boneless fish chunks)
12 clams
1 pound mussels, cleaned
1 pound fideus noodles (dry), or use Italian fedelini or spaghettini
Extra-virgin olive oil
Pinch of saffron crumbled into 1/4 cup water
1 pound mussels, cleaned, for garnish
1/2 pound large shrimp, shell on, for garnish (optional)
3 tablespoons chopped parsley
1 teaspoon orange zest
Allioli, for garnish (see recipe)

Steps:

  • Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
  • Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
  • Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
  • Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
  • Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
  • Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
  • If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
  • Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams

FIDEO CON CAMARONES (SEARED SHRIMP WITH FIDEO)



Fideo con Camarones (Seared Shrimp with Fideo) image

This dish is an homage to the amazing shrimp on the Pacific coast of Mexico and more specifically, Mazatlán. Every morning around 6:30, the shrimp boats come in and beautiful shrimp arrive at the markets. Pairing the sweet shrimp with the fruity but tart tomatillo balances the dish with the nuttiness of the toasted pasta and the heat of the serrano.

Provided by Rick Martinez

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces
1 pound large shrimp (16 to 20), peeled, deveined and tails removed (see Cook's Note)
2 tablespoons bacon fat, lard or extra-virgin olive oil
1/2 medium onion, chopped
1 medium poblano chile, stemmed, seeded and chopped
2 garlic cloves, thinly sliced
1 serrano pepper, stemmed and thinly sliced
4 large tomatillos (8 ounces), husked, rinsed and thinly sliced
4 teaspoons kosher salt
2 1/2 cups low-sodium shrimp stock (see Cook's Note), fish stock, clam juice or water
1 large avocado, sliced
1/4 cup cilantro leaves and tender stems

Steps:

  • Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
  • Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
  • Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
  • Serve the fideo topped with avocado slices and cilantro leaves.

SEAFOOD FIDEO



SEAFOOD FIDEO image

Categories     Fish

Number Of Ingredients 16

2 medium tomatoes, chopped
1 small onion, chopped
1 large jalapeño, seeded and chopped
2 garlic cloves, mashed
3 tablespoons plus 2 tablespoons Annatto Oil
1/2 pound spaghetti, broken into 2-inch pieces
1 (8-ounce) bottle clam juice
1/8 teaspoon saffron
1/2 teaspoon smoked paprika
4 ounces black cod, cut into 8 pieces
8 large shrimp, shelled and deveined
16 Littleneck or other small clams, scrubbed
1/2 fennel bulb, thinly sliced
1/2 cup peas, fresh or frozen
4 ounces fresh, cooked crabmeat
2 cups thinly sliced kale strips

Steps:

  • Place the tomatoes, onion, jalapeño and garlic in a blender and puree until smooth. In a skillet, heat 3 tablespoons Annatto Oil over medium heat. Add the pureed vegetables and cook for 5 minutes. In a large pot over medium heat, heat the remaining 2 tablespoons of Annatto Oil. Add the spaghetti and sauté until golden. Add the clam juice, 6 cups water, saffron and smoked paprika. Stir in the pureed vegetables. Cook until the spaghetti is al dente. Using a slotted spoon, remove as much spaghetti as possible from the pot to warm bowls. Cover and keep warm. Add the black cod, shrimp, clams, fennel and peas to the pot. Cover and cook over medium heat for 3 minutes. Add the crab and kale and heat through. Discard any clams that don't open. Divide the seafood and broth over the pasta and serve hot.

Tips:

  • Use a variety of seafood for a more flavorful dish. Some good options include shrimp, mussels, clams, and calamari.
  • Make sure the seafood is fresh. This will ensure that it has the best flavor and texture.
  • Cook the seafood properly. Overcooked seafood is tough and chewy. Shrimp should be cooked until it is pink and opaque, mussels and clams should be cooked until they open, and calamari should be cooked until it is tender.
  • Use a good quality olive oil. This will help to bring out the flavor of the seafood and the other ingredients.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make this dish, so feel free to add your own personal touch.

Conclusion:

Seafood fideos is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up any leftover seafood that you may have. With a little planning, you can have this dish on the table in no time.

So next time you are looking for a quick and easy seafood meal, give seafood fideos a try. You won't be disappointed.

Related Topics