Based on the authentic recipe in this video . Full name is Fideua de Gandia based on the dish that originated in this Catalan port. Turn down volume if you dont speak Spanish as it will distract

Making the Sofrito:

Assemble a paella stand and use a 15.25 inch or 40cm paella pan or a 14 inch diameter heavy bottom frying pan. (If you are halving the ingredients and making this dish for 2 people use a 12 inch or 30cm paella and an 11 inch frying pan)

Add oil and fry the onions , followed by the garlic. Cook the onions so that they are a bit beyond opaque and starting to brown. Carmelization would be overcooking.

If you are including shrimp in your Fideua fry them briefly here to flavor the oil and remove to add later

Add the peppers and fry until soft

Add the tomatoes and cook slowly until the entire mixture has given up its liquid, has returned to oil and has the texture of marmalade. The best indicator here is that the mixture, when scraped with spoon, separates, reveals the bottom of the pan and does not recombine. Note that the tomatoes should be quite ripe so that it is more sweet than acid.

Move this mixture or sofrito to the perimeter

Protein :

Fry the squid in the middle of the pan until the liquid it gives off has evaporated

Add the fish and cook until just done and the fish can easily be flaked. Remove fish, flake and reserve for adding later

Now mix the squid and the sofrito together and spread somewhat evenly

Cooking the Fideos:

Add saffron to the broth and bring to a very low simer .

Note: In the video he adds saffron to water and stores in a squeeze tube

Add the fideos and fry in oily sofrito for a few minutes

Add pimento right before the broth as it burns easily

Now add boiling broth and turn up the heat to medium high for 7 minutes high such that 2/3 of the broth has evaporated in this time. If using clams insert them hinge down at this point

Only now taste for salt and make adjustments

Lower flame and cook this way until the end or another 6 minutes . if using mussels, which take less time to open, include them here.

The goal should be a “meloso” texture or “sticky” rather than dry. Oil is critical for this . If it looks as if it is too dry and not meloso/sticky, add some more stock

Right before the stock disappears stop flame , add back and evenly distribute the shrimp and fish flakes and cover for 5 minutes

Serve with lemon wedges

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