Seafood and Artichoke Fidueà by Mom De Cuisine
Barcelona is all of what I miss about city living: rich in culture, awe-inspiring art, colorful people, deep smells, loud noises, and of course amazing food. Truly my words don’t do this multifaceted city justice so instead I’ll leave it to images and a recipe for my favorite Catalan meal.
Seafood and Artichoke Fidueà Recipe
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Casual Party, Formal Party, Valentines day
Website New York Times
- 8 cups Seafood Stock
- 1 Large Onion (Chopped into large pieces)
- 4 cloves Garlic
- 1 teaspoon Coriander Seed
- 2 tablespoons Tomato Paste
- 1 pinch Saffron Threads (Crumbled into 1/4 cup of water)
- 1lb Fidueà Noodles (Alternative: break spaghetti noodles into 1 inch pieces)
- 1lb Muscles (Cleaned)
- 1/2lb Clams (Cleaned)
- 1 cup Artichoke Hearts in Water (Drained)
- 1/2lb Calamari Rings (Cleaned)
- Parsley (Chopped)
Heat olive oil in a pot over medium-high heat. Add the onion and sautee until soft. Add garlic and coriander seeds and cook 2-3 minutes more, or until the coriander is fragrant.
Add the remaining broth ingredients to the pot and bring to a boil. Reduce heat to a low simmer.
Heat olive oil in a large skillet or cazuella over medium-high heat. Add the noodles and toss in oil to make sure they are all covered. Press down in the pan to brown the noodles. Stir and press down again every few minutes until the noodles are all toasted.
Add saffron water and two cups of broth to the noodles, stirring. As the noodles absorb the liquid, ladle in more liquid until the noodles are covered. Lower heat and simmer for 6-8 minutes. If the noodles dry out, add more broth.
While noodles are simmering, sautee the calamari rings over medium heat until cooked through.
When the noodles are almost done, add the muscles, clams, and artichokes to the pan, pushing down into the noodles a bit.
Cook another 3-4 minutes, until the muscles and clams open and the artichokes are warmed through. Top with Calamari.
Garnish with Parsley and Serve Immediately