Fideuà De Verduras Grilled Pasta With Vegetables Recipes

GRILLED SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
• While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
• Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
• Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

FIDEUà DE VERDURAS (GRILLED PASTA WITH VEGETABLES)

Steps:

• Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).
• Meanwhile, fill a large bowl with cold water. Squeeze lemon juice into the water and add the lemon halves. Trim the artichoke stems, then cut about 1/4 inch off the tops of the leaves. Quarter the artichokes and scoop out any fuzzy chokes inside. Add the cut artichokes to the lemon water.
• Bring broth to a simmer in a large saucepan. Cover with a lid and take out to the grill along with the artichokes and the remaining ingredients.
• Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Drain the artichokes and add to the pan along with onion and bell pepper; cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add green beans and Romano beans and cook, stirring, for 1 minute. Add tomato, paprika and salt; mix well. Add fideos (or angel hair) and cook, stirring, until lightly toasted, about 3 minutes.
• Stir in 7 cups of the warm broth and saffron. Bring to a simmer. Cook until the fideos are tender, 8 to 12 minutes, depending on package directions. Stir in the remaining 1 cup broth; remove from heat. Let stand for 5 minutes before serving.

FIDEUà RECIPE (PASTA PAELLA)

Steps:

• Place the shrimp in a medium bowl, and toss with 1 TBSP oil, minced garlic, and a pinch of salt and pepper. Cover and place in fridge.
• Break the spaghetti into small pieces. You can either place it in a large Ziploc bag, or place it between two towels, and break with your hands. The pieces should be about 1-2 inches.
• Add 1 TBSP oil to a large skillet or paella pan and heat over medium heat. Add the broken spaghetti and toast until it's dark in color, being sure to toss constantly. It should take about 5-8 minutes for the pieces to turn deep golden brown.
• Remove the spaghetti from the pan and set aside.
• Add the remaining 2 TBSP oil to the pan and heat over medium-high. Add the onions and a pinch of salt and sauté until they start to soften.
• Drain the can of tomatoes well, using a mesh strainer to push the juices out.
• Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
• Add the toasted spaghetti back to the pan, along with the seafood stock (and water if needed) to just cover the pasta. Season with a pinch of salt and pepper, toss to combine, and bring to a simmer.
• Nestle the marinated shrimp and mussels into the pan and cook for 6-8 minutes, or until the pasta is al dente, the shrimp are cooked though and the mussels have opened.
• Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
• Serve the fideuà garnished with chopped parsley, provide aioli and lemon wedges on the side. Enjoy!

CATALAN FIDEUà

Steps:

• Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
• Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
• Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
• Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
• Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
• Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
• If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
• Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.