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saffron

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Fish & Sea Food

Pasta Paella (Fideuà)

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PASTA PAELLA (FIDEUÀ)

Pasta Paella, called Fideuà, is a Spanish dish similar to paella but made of thin noodles instead of rice. The pasta is fried, then soaked in stock with monkfish, clams, veggies and a touch of saffron. The Mediterranean coast of Spain has a gastronomy of their own, and one of its most distinctive dishes is the Pasta Paella (Fideuà). It’s similar to seafood paella but made with a noodle called Fideus. Usually served in a paella pan, this dish is more complicated than a standard paella! A professional Fideuà has the pasta straight up, like a porcupine presentation. To make this effect happen is an art! This version is a simplified home version. However, I’ll tell you how to nail a professional-looking Fideuà in the post. Let’s dive deep into this Mediterranean dish. General View The small 1 cm long and thin piece of noodle is similar to the ones we put…

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Appetizers

Saffron Risotto with Asparagus

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SAFFRON RISOTTO WITH ASPARAGUS

This Golden Saffron Risotto with Asparagus is delicate and aromatic, filled with spring veggies like green asparagus, sweet peas and a touch of parmesan. I wouldn’t dare to call this dish “Risotto alla Milanese” since it contains some asparagus and peas, but truth be told, it’s pretty similar. Also, the original Risotto alla Milanese is usually made with beef broth and is the only risotto generally not served as a “primo,” first course, but as a side dish. Usually served with Ossobuco, this risotto is the king of the North (…of Italy, not Westeros…). For this Saffron Risotto with Asparagus particular recipe, I consider it a “main meal,” but it could also be served as a Primo or side dish. Variations You can make this dish vegetarian by substituting the chicken broth for vegetable broth, replacing the butter with olive oil and omitting the parmesan. Saffron rules! Saffron is the…

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Fish & Sea Food

Monkfish in a saffron, sherry sauce and dried tomatoes

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Monkfish in saffron-sherry-almond sauce

Monkfish in saffron-sherry sauce and dried tomatoes is a dish inspired by a southern Spanish dish called Cazón en amarillo. Cazón is a small shark (school shark), a traditional dish from Andalusia, but since those are becoming hard to come by, I’ve exchange it for monkfish or as they call it in Spain “chicken of the sea”. The recipe is usually served with fried potato in a stew style terra cotta pot. My personal touch is the dried tomatoes, which give that dish some extra color and also a welcomed salty touch that contrast good the wheaty saffron flavor. The base of the sauce is the most important part here, it’s a “tipico Spanish” base sauce, which is called sofrito. It consist mainly of softening a finely chopped onion, garlic in olive oil and reduce the juice of a grated tomato to a paste, then you add whatever liquid to it like; wine,…

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