{"id":1348,"date":"2011-05-01T11:12:24","date_gmt":"2011-05-01T15:12:24","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=1348"},"modified":"2011-05-01T11:12:24","modified_gmt":"2011-05-01T15:12:24","slug":"fideua","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=1348","title":{"rendered":"Fideu\u00e1"},"content":{"rendered":"

I subscribe to several cooking magazines and watch all the cooking shows on PBS. Whenever I come across a recipe that sounds good I put it in my “what to cook” list. Then when I’m looking for ideas I browse that list.<\/p>\n

We cooked a delicious bone-in Ossian ham for Easter. After we were done I was cutting the meat from the bone and wondering what to do with it. I remembered I had noted on one of the recipes in my what to cook list to try this one when I had a ham bone. I went looking through my list and it was a recipe for fideu\u00e1.<\/p>\n

Fideu\u00e1 is a Spanish dish like paella, but you use fideo noodles instead of rice. If you’re not familiar with fideos they’re like angel hair pasta, broken into 1 inch pieces.<\/p>\n

\"\"<\/a>
Fideu\u00e1<\/figcaption><\/figure>\n

Since it was Debbie and me I didn’t get to use my big paella pan and made it in my second-favorite cast-iron skillet.<\/p>\n

This is adapted from a recipe that appeared in Food & Wine magazine, April 2010.<\/p>\n

\n

Fideu\u00e1. Fideos with ham, shrimp, and clams.
\nTwo very generous portions<\/p>\n

Ingredients<\/b><\/p>\n

1 meaty ham bone
\nGenerous pinch saffron threads
\nOnion sliced 1\/4 thick like onion rings. If you’re using a big sweet onion about 2 slices
\n1\/2 pound fideos or angel hair pasta broken into 1-inch lengths
\n1\/2 pound shrimp (25 count size is what I used, but any size will work)
\n2-3 tablespoons extra-virgin olive oil
\n1\/2 pound mushrooms, trimmed, sliced lengthwise 1\/4 inch thick. I used baby portobellos, any mushroom you like will work
\nSalt and pepper
\n4 garlic cloves, thinly sliced
\n1 shallot, thinly sliced (regular onion is just fine too)
\n1\/2 cup olives, pitted and chopped. Green or black, whatever you like
\n1\/4 teaspoon crushed red pepper
\n1\/2 cup dry sherry, or dry white wine
\n1 tablespoon fresh lemon juice
\n1 dozen clams, scrubbed
\n1\/4 cup chopped cilantro for garnish<\/p>\n

Procedure<\/b><\/p>\n

In a large pot, cover the ham bone with water and bring to a boil. Simmer over low heat about 1 1\/2 hours. Strain the broth and skim off the fat. You’ll need about 3 cups for this recipe. If you have more save the rest for other recipes, if you have less add water to make 3 cups. Crumble the saffron into the 3 cups of broth and set aside.<\/p>\n

Remove the meat from the bone and cut into bite sized pieces. Discard the bone.<\/p>\n

Heat the oven to 400\u00b0. <\/p>\n

While the oven is coming to temperature, heat a grill pan. Grill the onion rings over high heat until lightly charred all over, about 2 minutes. Chop in halves or quarters. Set aside.<\/p>\n

Spread the fideos on a large rimmed baking sheet and bake in the oven until browned, 5-10 minutes. Check every few minutes and stir them around if needed. They can burn easily if you leave them unattended.<\/p>\n

Peel and de-vein the shrimp if needed.<\/p>\n

Heat a large skillet (mine is a 12 inch) and add 1 tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. <\/p>\n

Add the another tablespoon of olive oil to the skillet. Add the garlic and shallots and cook over moderate heat, stirring, until fragrant, about 2 minutes.<\/p>\n

Stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry and cook over moderately high heat for about 2 minutes. Stir in the ham broth and the lemon juice and add 1 cup of hot water. Season with salt and pepper and bring to a simmer.<\/p>\n

Add the shrimp and clams to the skillet and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Add liquid if it’s getting dry before the seafood is done.<\/p>\n

Sprinkle with the grilled onions and cilantro. Drizzle with a little olive oil if you like. <\/p>\n

Serve right away.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I subscribe to several cooking magazines and watch all the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1348","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1348"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1348\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}