Spanish dish with mussels and noodles “Fideo” – a detailed recipe cooking. 
Time: 2hour. 55 minutes Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr mussel (rinse and remove byssus)
- 450 gr broken by pieces 5 cm long. vermicelli
- 225 gr. 0.5 cm sliced. Sausages chorizo
- 1 can (410 gr.) Of tomato cubes (drain the juice)
- 225 gr. sliced 1.5 cm. asparagus (hard parts pre-delete)
- 1/2 tbsp. dry white wine
- 6 tbsp. l olive oil
- 2 tbsp. l (30 gr.) Butter
- 1 medium chopped onion, finely chopped
- 4 minced cloves of garlic
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- Salt
- 2 tbsp. chicken broth
- 3 tbsp. l chopped fresh parsley
- Lemon slices for decoration
- Shrimp broth: 450 gr. peeled and chopped large shrimp with a head (leave the head and shell)
- A pinch of saffron
Smoked paprika aioli:
- 2 cloves of garlic
- 2 tsp smoked paprika
- Salt
- 1/4 Art. fresh lemon juice (about 1 lemon) plus the need
- 2 egg yolks
- 2 tbsp. canola oil
Recipes with similar ingredients: mussels, shrimp, aioli sauce, asparagus, tomatoes, pasta, chorizo sausage, onion, garlic, lemon juice, eggs, saffron, paprika, red pepper flakes, wine white, parsley
Recipe preparation:
- For aioli sauce: Put in a bowl of a food processor garlic, paprika and a pinch of salt. Beat until chopped garlic. Add lemon juice and egg yolks and beat well. Without turning off appliance, pour in a thin stream of oil. Take your time at this point at least a minute should pass. If the oil is added too quickly, aioli can delaminate. If necessary, add more salt and lemon juice. Serve cold or at room temperature. Aioli can be stored in the refrigerator for up to 2 days.
- For shrimp broth: In a small saucepan, mix shrimp heads and shells with 2 tbsp. water. Bring to a boil on moderately high heat and cook for 10 minutes. Turn off the heat and add saffron. Let stand for 5 to 10 minutes, so that the saffron is brewed in broth. Strain the broth and leave for later use. For vermicelli: Place a pan for paella on medium heat, pour 2 tbsp. l olive oil and put all the butter. Add vermicelli and sauté, stirring constantly, until light golden brown, about 5 minutes Do not leave the stove at this time, as pasta can easily burn. Transfer the vermicelli into a bowl.
- Pour another 2 tbsp into the paella pan. l olive oil, add chorizo and cook until sausage spices color butter. Add onions and fry until soft and aromatic. about 5 minutes Put the garlic and cook another minute. Add smoked paprika and flakes of red pepper, salt. Pour in the wine and boil it halfway. Add the tomatoes and cook until almost all liquid will not evaporate, 5 – 6 min.
- Place the wire rack in the middle of the oven and preheat grill. Add the leftover broth from the pan to the pan. shrimp and chicken stock. Total liquid should be 4 tbsp. Reduce heat to medium and cook by stirring every a few minutes until all the liquid is absorbed, 15 – 20 min.Salt the shrimp and mix them with the remaining 2 tbsp. l olive oil. When the vermicelli is ready (to the state of “al dente “), add the asparagus, then lay the shrimp on top of the pasta and mussels. Put the paella pan in the oven and bake the dish under the grill until the surface turns golden brown and crispy, 8 – 10 min.
- In the middle of cooking, turn the pan to noodles evenly browned. Watch the cooking carefully so that the dish does not burn. Paella will be ready when the surface the noodles are evenly browned, the shrimp will turn bright pink colors, and mussels will open. Sprinkle the dish with parsley and serve with lemon slices and aioli with smoked paprika.
