Paella is basically a synonymous of Spain but just not everyone knows that Barcelona has its own version: the Fideuà. Fideuà is a Catalan traditional dish made with short lengths of dry pasta called fideus, a sort of short and cut spaghetti. Fideus are not cooked as traditional Italian pasta, but as a Risotto.
Ingredients x 2 people: 200g Fideus or cut spaghetti; 500g clams; 200g Cuttlefish; 400g king prawns, scorpionfish, leek, salt, black pepper, two carrots, 100g cherry tomatoes, a glove of garlic, safran, extra vergin olive oil
Keep the clams cleaning in plentiful water & salt at least for 2 hours. Make a fish broth with the scorpionfish’ head. Take a wide pan or a paella wok and pour 3 extra vergin olive oil spoons and brown the glove of garlic. Add the half a shredded leak and carrots. Season with salt & black pepper. Keep cooking, adding a little bit of broth.
Meanwhile put on the stove a large pan and let the clams open in the water on low heat. Gut the cuttlefish, shred them and add to the mirepoix. Add more broth and the fideus or cut spaghetti. Cook as a risotto.
Add the safran and more broth when necessary. When Fideus/spaghetti are almost cooked, add the prawns and the clams
Enjoy it with a a bottle of Verdejo from Rueda region! Cheersss