Sunday, 28 October 2018

FIDEUA OR ROSSEJAT DE FIDEUS - ANGEL HAIR PASTA WITH SEAFOOD


This recipe is my adaptation of a recipe from the restaurant 'Can Jubany' in Catalonia. The restaurant and its chef, Nandu Jubany, received a Michelin star in 1998. He has since opened many other restaurants all over Catalonia, Andorra and two in Singapore.
Fideuá or Rossejat de fideus is a traditional recipe that started in Valencia. The invention of fideuà is attributed to a picturesque story. Click here if you are interested to learn about it.
This is really comfort food, and it can be done using only a rich fish stock, or you can add some seafood and small pieces of fish fillets. The different recipes are abundant.

INGREDIENTS
Fumet (fish stock)
800g prawn heads and skins (reserve the prawns for later)
1 small snapper (600g) or other whole fish or fish heads, cleaned and gutted 
4 garlic cloves, peeled and halved
1 onion
1 leek, white part only
2 sticks of celery
1 branch of fennel leaves
4 branches of parsley
400g passata
30g tomato paste (optional)
olive oil
4l water or fish stock (I had some stock frozen from cooking octopus and used that to give it even more flavour. I also like the stock left from cooking mussels with some white wine in a covered pot and sometimes freeze it to be used another time with seafood risotto.)


Picada
1 garlic clove
1 branch of parsley
1 slice of bread, fried
20 saffron stems
1 tsp sweet paprika

Rossejat
500g angel hair pasta
800g fresh prawn tails
Picada
Fumet
Allioli (see the real recipe with video here)

METHOD
Cut the vegetables into large pieces.



Put a bit of oil in a large saucepan. Add the garlic and cook until lightly golden.



Add the vegetables and cook, stirring until they start to caramelise, about 5-8 minutes.
 

Add the tomato passata and cook for about 5 more minutes.


Cut the fish in half, or in small pieces if it is too big.


Add the fish and the prawn heads and skins to the saucepan. 


Add the water or stock and the tomato paste, if using and bring to the boil.


Turn down the heat to low and simmer for about 30 minutes.


Cool for about 5 minutes and using a hand-held blender, blend all ingredients.


Get a large, clean bowl and put the stock through a fine sieve and using a wooden spoon, extract as much liquid as you can. Discard the solids.


Put the stock back into the saucepan and bring it to the boil. Reserve.


Make the picada. Put a bit of salt at the bottom of a mortar and add the garlic, cut into small pieces, the parsley leaves, the saffron and the paprika. Mash until it turns into a paste.


Add the fried bread, cut into small pieces and mash again until you have a paste. Fill the mortar with some of the stock and reserve.
Preheat the oven grill to 200°C.


If you have a 'paella' dish, put the dish in the wok burner of your stove. Otherwise, you will need a very large frypan.
Add a bit of oil and fry the prawn tails for about 1 minute each side. Don't overcook them.


Remove from the pan and set apart.


Add the angel hair pasta to the pan (adding some more oil if necessary) and toast the pasta until lightly golden, stirring continuously, making sure it doesn't burn.


Add the prawns to the pan, and after, the boiling stock, using a ladle, until the pasta is covered.


Cook at a high temperature for about 7 minutes, then add the picada mix to the pan and mix it carefully.


Cook in the preheated oven grill for another 7 minutes or until the pasta looks cooked and the liquid has been absorbed.
Make the allioli while the pasta is in the oven.


Serve with the allioli and some lemon wedges if you like.

Serves 4 as a main or 6 as an entrée.

PEAR PIE


I love to cook, but the truth is that desserts are not my forte. I usually get my husband to make them. He is very good. However, I had some pears that needed to be eaten in a hurry and found this recipe. It is really nice served with vanilla ice-cream or just cream.

INGREDIENTS
Pastry
300g plain flour
pinch of salt
125g caster sugar
125g butter, cut into small pieces
1 egg
1 egg yolk
few drops vanilla essence
2-3 tsp water



Filling
4 Tbsp apricot jam
60g amaretti biscuits, crumbled
800g - 1kg pears, peeled and cored
1 tsp ground cinnamon
90g raisins
brown sugar to sprinkle

Sifted icing sugar, for sprinkling

METHOD
To make the pastry, sift the flour and salt on to a large bowl.


Make a well in the centre and add the sugar, butter, egg, egg yolk, vanilla essence and most of the water.


Using your fingers, gradually work the flour into the other ingredients to form a smooth dough, adding more water if necessary.
Wrap the pastry and chill in the refrigerator for at least 1 hour.
Line the bottom of a 25cm square cake tin with baking paper.



Preheat the oven to 200°C.
Roll out 3/4 of the pastry in between to sheets of baking paper.



Transfer rolled pastry to the cake tin and trim if necessary.



To make the filling, spread the jam over the base.



I made my own amaretti biscuits. They are easy to do and very yummy. Click here for the recipe.



Crush the amaretti biscuits and scramble on top of the jam.



Slice the pears very thinly. Arrange over the biscuits in the pastry case. 



Sprinkle with cinnamon, then with raisins and, finally, with the brown sugar.



Roll out a thin sausage shape using a third of the remaining pastry and place around the edge of the pie. Roll the remainder into thin sausages and arrange in a lattice over the pie, 4 or 5 strips in each direction, attaching them to the strip around the edge.



Cook in the preheated oven, for about 40 - 50 minutes or until golden brown and cooked through. (You can see here that my pastry skills are very limited!) 😅😅



Cool, then serve warm or chilled, sprinkled with sifted icing sugar.



Serves 6

PASTEL DE PERA - PEAR PIE


Me encanta cocinar, pero la verdad es que los postres no son mi punto fuerte. Normalmente los hace mi marido. Le salen muy bien. Sin embargo, tenia algunas peras que necesitaban ser usadas ya y encontré esta receta. Está muy buena servida con helado de vainilla o con nata.

INGREDIENTES

Base
300 g de harina 
una pizca de sal
125g de azúcar glas
125 g de mantequilla, cortada en trozos pequeños
1 huevo
1 yema de huevo
unas gotas de esencia de vainilla
2-3 cucharaditas de agua


Relleno
4 cucharadas de mermelada de albaricoque
60 g de galletas amaretti, desmenuzadas
800 g - 1kg de peras, peladas y sin corazón
1 cucharadita de canela molida
90 g de pasas
azúcar moreno para espolvorear

Azúcar glasé tamizado, para espolvorear.

MÉTODO
Para hacer los pasteles, tamice la harina y la sal en un recipiente grande.


Haga un agujero en el centro y agregue el azúcar, la mantequilla, el huevo, la yema de huevo, la esencia de vainilla y la mayor parte del agua.


Usando sus dedos, mezcle gradualmente la harina con los otros ingredientes para formar una masa suave, agregando más agua si es necesario.
Envuelva la masa y enfríe en el refrigerador durante al menos 1 hora.
Cubra el fondo de un molde cuadrado de 25 cm con papel de hornear.



Precaliente el horno a 200°C.
Estirar 3/4 de la masa entre dos hojas de papel para hornear con un rodillo.



Transfiera la masa estirada al molde y recórtela si es necesario.



Para hacer el relleno, extienda la mermelada sobre la base.


Hice mis propias galletas amaretti. Son fáciles de hacer y muy sabrosos. Haga clic aquí para la receta.



Triturar las galletas amaretti y poner encima de la mermelada.


Cortar las peras en trozos finos. Distribuir encima de las galletas de la base.


Espolvorear con canela, luego con pasas y, finalmente, con el azúcar moreno.



Estire un tercio de la masa restante en forma de salchicha delgada y colóquela alrededor del borde del pastel. Estire el resto en finas salchichas y colóquelas en forma de celosía sobre el pastel, 4 o 5 tiras en cada dirección, uniéndolas a la tira alrededor del borde.



Cocine en el horno precalentado, durante aproximadamente 40 a 50 minutos o hasta que esté dorado y cocido. (¡Puedes ver aquí que mis habilidades con la pastelería son muy limitadas!) 😅😅



Deje enfriar, luego sirva tibio o frío, espolvoreado con azúcar glas.



Para 6 personas

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