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Today, most versions would contain at least four types of seafood: shrimp, scallops, clams or mussels and some sort of fish, like hake or monkfish. I let my ingredient list be guided by what looks best at the fish market. Feel free to substitute other seafood for the items called Price Adidas Superstar
until soft and translucent but not brown, .
time. You can also made fideua with orzo or even slender macaroni. The next thing you'll need is seafood. Legend has it that fideua was invented by thrifty fishermen as a way to use up unsold catch at the end of the day.
Add onion and garlic and cook over medium heat Adidas Superstar Silver And White
like short (1 inch) curved pieces of spaghetti. They can be as fine as angel hair or as thick as buccatini. If you live in an area with an Iberian market, you may be able to find fideos. If not, you'll need to use regular spaghetti and break it into 1 inch pieces. Don't try to do this with the whole package at once. Break Adidas Superstar Black a dozen or so strands at a Adidas Superstar Trainers Blue
for below. You'll also need fish stock, which Gonzales brews daily in a giant stockpot. But don't let the lack of homemade fish stock stop you. I've made fideua with chicken stock and also used bottled clam broth, which is available at any supermarket. If you use bottled clam broth, reduce the salt. Last, you'll need saffron.
Saffron consists of the stigmas of an intensely fragrant Iberian crocus. The labor involved in plucking the stigmas from the flower, one by one, by hand, makes it the world's most expensive spice. Fortunately, a little goes a long way. The expense makes it an easy target for unscrupulous vendors who sell adulterated or fake saffron at bargain prices. To make sure you're getting the real McCoy, buy saffron threads, not powder. The merest whiff should set you dreaming about the Mediterranean. Saffron is available at most supermarkets and gourmet shops, but you may need to ask for it at the office, where some store managers keep it safe from shoplifters. 10 ounces thick spaghetti or buccatini (about 2 cups of 1 inch pieces)Heat oil in paella pan or large skillet.