18 minutes ago, weinoo said:
Nice - even got the right pasta !
I’ve eaten my fair share of fideos, and thanks to my Catalan wife I make decent ones as well (not that she teaches me, its more of an evolutionary approach from my side to get approval 😉). Yours looks great !
A crispy top is a must, and a strong stock (either seafood, snails, other added protein) is required as well. Typically, however, fideua is not a side dish to a pretein, but really the star of the party. If you can, try to put more protein in there (rabbit, chicken, snails for a farmers version or clams, shrimp, monk fish for a seafood version - or a mix for that “mar i muntanya” approach) and serve with a good allioli ...
Edit: found this picture from our Christmas fideua ...
