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Catalan Fideua Recipe

Catalan Fideua Recipe

Ingredients

  • 4 T
    Olive Oil, divided use
  • 1 ea.
    Garlic Clove, smashed
  • 10 ea.
    Mussels
  • 5 ea.
    Clams
  • 8 ea.
    Large Shrimp, peeled, tail-on
  • ¼ c
    Dry White Wine
  • 1 ea.
    Link Linguica, sliced
  • ¼ c
    Onions, diced large
  • ¼ c
    Red Peppers, diced large
  • 1 T
    Shallot, minced
  • 1 tsp.
    Garlic, minced
  • 2 T
    Butter, cubed
  • 16 oz.
    Angel Hair Pasta, toasted and broken into 1-inch pieces
  • 20 oz.
    Broth, recipe follows
  • 4 ea.
    Chicken Thighs, bone-in, skin-on, roasted
  • 1 ea.
    Green Onion, chopped
  • Kosher Salt and Pepper, to taste
  • Squeeze of Lemon and Wedges, to garnish
  • Aioli, your recipe

Preparation

Heat 2 T of olive oil with garlic and sauté seafood, splash with wine, cover and steam until shells open. Toss in linguica, season with salt and pepper and a squeeze of lemon; keep warm, discard garlic clove.

Heat remaining 2 T of olive oil in a paella pan or large ovenproof pan and sauté onions, peppers, shallot and garlic. Add butter and salt, to taste.

Add pasta and completely cover with broth, adding more if necessary. Boil for 1 minute, transfer to 450ºF heated oven and bake for 8 to 10 minutes until liquid has evaporated and pasta is slightly crunchy on top.

Garnish with seafood and chicken, and serve with lemon wedges and aioli mixed with green onion.

To make the broth, simmer the following ingredients for 10 minutes: 10 oz. of tomato juice, 10 oz. of chicken broth, ¼ cup of white wine, 1 tsp. each of paprika, kosher salt and pepper and a pinch of saffron.

Chef Jared Gallagher

Serves 4