G makes this Fideuà every couple of months for a family lunch. It is similar to a paella. I prefer Fideuà by far though. Instead of rice it uses fideo -short vermicelli. It starts with a caldo (stock/soup) that is fish based...and the rest is up to G to share as it his recipe. All I can say is that it is absolutely delicious, and once you start eating it, it's hard to stop even when you're completely stuffed.
If you live in or near DC, you can get fresh fish, mussels, clams and also the noodles from A&H Seafood Market -I've linked the store on the left of the blog. Santi (formerly the executive chef at Taberna del Alabardero) is Spanish, a chef and... well what more does one need! He stocks a range of Spanish ingredients that are hard to find unless you're in the catering business. There is no better place for seafood...and it doesn't hurt that he can give you a fabulous recipe while you're filling your basket.
Fideuà
G makes this Fideuà every couple of months for a family lunch. It is similar to a paella. I prefer Fideuà by far though. Instead of rice it uses fideo -short vermicelli. It starts with a caldo (stock/soup) that is fish based...and the rest is up to G to share as it his recipe. All I can say is that it is absolutely delicious, and once you start eating it, it's hard to stop even when you're completely stuffed.
If you live in or near DC, you can get fresh fish, mussels, clams and also the noodles from A&H Seafood Market -I've linked the store on the left of the blog. Santi (formerly the executive chef at Taberna del Alabardero) is Spanish, a chef and... well what more does one need! He stocks a range of Spanish ingredients that are hard to find unless you're in the catering business. There is no better place for seafood...and it doesn't hurt that he can give you a fabulous recipe while you're filling your basket.
