400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 – 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
4 threads of saffron
1 tea spoon of cayenne
Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.
Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.
Add some more olive oil to the pan. Smash the garlics together with the cayenne, some salt and a bit of sugar and add to the pan. Add the chopped tomatoes. After 5 – 7 minutes add the fish and the squid (optional) to the pan and cook for 10 – 12 minutes.
Add the fish soup and the remaining water from mussels, make it boil and add the noodles and the saffron. Add also some salt. Add the clams and cook for 5 minutes at high fire.
Add the shrimps and prawns and keep cooking until noodles are well cooked. Let it rest covered with a cloth for another 5 minutes and decorate with the mussels.
Typical Spanish noodles for fideua
Tips_In Spain it is served with alioli