barrio<\/em> has changed a bit over the years, but still retains much of its classic essence, especially in the food\u2014much of which is prepared with seafood caught the same day just a few blocks away. <\/p>\r\n\r\n\r\n\r\nMaybe you can’t make it to Barcelona right now. Or maybe you’ve already come, and can’t stop thinking about the rich, savory flavors of that fideu\u00e0.<\/em> We understand your struggle, so we asked our friend Carmen for her fideu\u00e0<\/em> recipe. <\/p>\r\n\r\n\r\n\r\nOne of the most important ingredients, Carmen insists, is something you can’t buy at any market\u2014lots of love.<\/p>\r\n\r\n\r\n\r\n
Mama Carmen’s fideu\u00e0 recipe<\/h2>\r\n\r\n\r\n\r\nCarmen with her famous fideu\u00e0<\/em>.<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nPrep time:<\/strong> 30 minutesCook time:<\/strong> 1 hour 30 minutesTotal time:<\/strong> 2 hoursServes:<\/strong> 4<\/p>\r\n\r\n\r\n\r\nIngredients<\/h3>\r\n\r\n\r\n\r\n1 large red pepper, chopped<\/li> 1 green pepper, chopped<\/li> 1 medium onion, chopped<\/li> 3 tomatoes, pureed<\/li> 14 oz (400 grams) fideos<\/em> or short vermicelli noodles<\/li>8 oz (250 grams) cuttlefish, cleaned and chopped<\/li> 8 oz (250 grams) raw shrimp, peeled and deveined<\/li> 3 cups hot fish stock<\/li><\/ul>\r\n\r\n\r\n\r\nInstructions<\/h3>\r\n\r\n\r\n\r\nHeat extra-virgin olive oil over medium heat in a paella pan or another large, shallow pan.<\/li> Add the onions and peppers and simmer for at least 30 minutes (no more than 1 hour), until tender and translucent. <\/li> In a separate pan, lightly toast the noodles until golden brown.<\/li> Add the cuttlefish and shrimp to the simmering vegetables. Add the noodles.<\/li> Heat up the fish stock and add it to the pan, making sure all ingredients are just covered with liquid, and turn the heat up to high.<\/li> Bring to a boil, then lower the heat and cook on medium-low until all the liquid has been absorbed. <\/li> Serve with alioli<\/em> and enjoy!<\/li><\/ol>\r\n\r\n\r\n","protected":false},"excerpt":{"rendered":"This blog post was originally posted on March 9, 2016, and was updated on September 8, 2020. Everyone’s heard of paella\u2014but what about its noodle-based cousin, fideu\u00e0? Try making it yourself with this fideu\u00e0 recipe. This recipe comes from one of our favorite people in Barcelona: Mama Carmen, whose small seaside restaurant Cal Papi was a […]<\/p>\n","protected":false},"author":48,"featured_media":6758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","inline_featured_image":false},"categories":[2097],"tags":[364,621,360,345,103],"acf":[],"yoast_head":"\n
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