MenuCulture Menu, Recent Posts
Rossejat de Fideus
Rossejat de Fideus
Rossejat de fideus is a traditional Spanish dish made with short, thin noodles that are toasted in olive oil until they are golden brown and then cooked in a flavorful broth with onions, tomatoes, and seafood. The dish is typically served with a side of aioli sauce, which is made from garlic, olive oil, and egg yolks.
Ingredients
- 2 cups thin noodles fideus
- 3 cups fish broth or seafood broth
- 10 oz mixed seafood mussels, clams, squid, prawns, etc.
- 2 ripe tomatoes grated
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 red pepper diced
- 1 tablespoon smoked paprika
- 1 tablespoon saffron
- 3 t Olive oil
Instructions
- Preheat your oven to 400°F.
- Heat a large paella pan or oven-safe casserole dish over medium heat, add 3 tablespoons of olive oil and the noodles. Toast the noodles, stirring constantly, until they turn golden brown.
- Remove the noodles from the pan and set them aside.
- In the same pan, sauté the onion, garlic, and red pepper until the onion is translucent.
- Add the grated tomato, smoked paprika, and saffron. Cook for a few minutes until the tomato has cooked down.
- Add the toasted noodles and pour the fish or seafood broth over them.
- Bring to a boil and add the mixed seafood.
- Cook for about 5 minutes or until the seafood is cooked through.
- Remove from the heat and place the pan in the preheated oven.
- Cook for about 10-15 minutes or until the noodles have absorbed all the liquid and have a crispy texture on top*.
- Serve hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
*Keep an eye on the dish while cooking to ensure that the noodles don’t overcook or burn.
Nutrition
Calories: 577kcal (29%)Carbohydrates: 108g (36%)Protein: 20g (40%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1441mg (63%)Potassium: 459mg (13%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 1698IU (34%)Vitamin C: 49mg (59%)Calcium: 95mg (10%)Iron: 2mg (11%)
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.